Spanish rabbit stew
DIFFICULTY
easy
easy
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
4
- 1 ready-to-cook rabbit (approx. 2 kg)
- 1 jar (150 g) black olives
- 4 red and green peppers (from the jar)
- 200 g Shallots
- 3 Garlic cloves
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Thyme
- 1 Rosemary stalk
- 7-10 Tbsp some sage leaves
- 5 Bay leaves
- 1 glass (400 ml) Game fund
- 1/4 l Red wine
- 7-10 Tbsp Sugar
- 1 TABLESPOON Lemon juice
Directions
- 1
Wash the meat. Cut off abdominal flap. Cut the rabbit into about 8 pieces. Drain olives and pepperoni. Peel shallots and garlic. Heat the oil. Brown meat and belly rags.
- 2
Season with salt and pepper. Remove the meat and keep it warm. Steam shallots and garlic in the frying fat. Stir in thyme, rosemary, sage and bay leaves. Deglaze with stock and wine, let it boil down a little.
- 3
Add meat. Add pepperoni and olives. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. Season to taste.
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