Best Spanish Rabbit Stew Hunter Style Recipes

RABBIT CACCIATORA

Steps:

• Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
• Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir.
• Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.

HUNTER'S RABBIT

Steps:

• Preheat the oven to 350 degrees F.
• To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
• In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

SPANISH RABBIT STEW

Steps:

• Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.
• Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.
• Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.
• Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.

RABBIT HUNTER'S STYLE

Steps:

• Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
• Transfer to paper towels to drain; crumble and set aside.
• Add the rabbit to the hot bacon fat and brown on all sides.
• Transfer to a slow cooker.
• Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
• Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
• Add in the tomato sauce, water, thyme, and basil; bring to a boil.
• Pour over the rabbit; cover and cook on HIGH for 2 hours.
• Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
• Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.