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Cooks In2 hours to 2 hours 30 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 410 21%
Fat 17g 24%
Saturates 5g 25%
Sugars 6g 7%
Protein 37g 74%
Carbs 7g 3%
Of an adult's reference intake
- olive oil
- 2 small wild rabbits , jointed (if using farmed rabbits, you might only need 1 as they tend to be larger)
- 3 cloves of garlic
- 12 small red onions
- ½ tablespoon sweet paprika
- 2 sprigs of fresh rosemary
- 750 ml albariño wine
- 1 x 250 - 300 g jar of roasted red peppers
By Andy Harris
- Heat 4 tablespoons of oil in a large saucepan or cast-iron casserole pan over a medium heat. Cook the rabbit pieces in batches for about 5 minutes, or until browned, stirring occasionally and adding more oil if needed.
- Peel and slice the garlic lengthways, then peel and halve the onions.
- Remove the rabbit to a plate, then add the garlic and onion to the pan. Cook until softened, stirring occasionally.
- Add the paprika and rosemary leaves, season generously with sea salt and black pepper and stir well.
- Return the rabbit pieces to the pan, add the wine, cover with a folded piece of greaseproof paper and bring to the boil.
- Simmer for 1 hour 30 minutes to 2 hours, or until the rabbit is tender and the sauce has thickened. Drain the peppers and add to the pan for the final 15 minutes.
- If you like a thicker sauce, remove the rabbit pieces, then boil the sauce rapidly to reduce.
- If you wish, you can shred the meat, then return it to the stew. Serve with crusty bread to mop up the sauce.