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Spanish rabbit stew

Spanish rabbit stew

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Serves 6-8

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

Recipe From

Jamie Magazine

By Andy Harris


  1. 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.
  2. Peel and slice the garlic lengthways, then peel and halve the onions.
  3. Remove the rabbit to a plate, then add the garlic and onion to the pan. Cook until softened, stirring occasionally.
  4. Add the paprika and rosemary leaves, season generously with sea salt and black pepper and stir well.
  5. Return the rabbit pieces to the pan, add the wine, cover with a folded piece of greaseproof paper and bring to the boil.
  6. 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.
  7. If you like a thicker sauce, remove the rabbit pieces, then boil the sauce rapidly to reduce.
  8. If you wish, you can shred the meat, then return it to the stew. Serve with crusty bread to mop up the sauce.

Watch the video: Gazpachos Manchegos - Spanish rabbit stew from La Mancha. (February 2023).