Catalan Braised Rabbit

Steve Williams of Good Game in Topsham is one of our long-time customers, sourcing his meat from Darts. We asked him to share his favourite rabbit recipe for this season.

Difficulty:

Prep time: 10 minutes

Cook time: 2 hours

Serves: 4

Related Tags

Rabbit

Ingredients

1 Rabbit, cut into 10 pieces (the butchers can do this for you)
Rabbit liver and heart
Half a Good Game chorizo, diced
1 Large onion, roughly chopped
3 Large tomatoes, roughly chopped
2 Carrots, roughly chopped
10 Almonds
2 Garlic cloves, chopped
150ml Chicken stock or water
1 Small glass dry white wine
Fresh thyme
Parsley to garnish
Rustic bread to serve
Pinch of salt and black pepper

Method

Warm a pan on the hob. This can be anything from a traditional Cassola to a wok, cast iron pan or old mess tin.
Add a dash of Spanish olive oil or cold pressed British rapeseed oil.
Fry the rabbit with salt and pepper until browned all over, then remove from the pan.
Put the diced chorizo in the pan and lower the heat so the oil starts to seep but doesn’t brown.
Add the onion and smoked paprika to the pan.
When the onion becomes translucent, add the paprika. If you want some heat add some picante pimanton or Devon-grown chilli peppers.
Once the mixture starts to colour, add the garlic and white wine.
Give it about 5 minutes before adding the thyme, tomato and carrots. Cook for a minute then add the stock. If you can get venison bone, use them to make stock – it’s amazing!
At this stage you can turn it all off and once cooled, leave it in the fridge to assemble and heat later or the next day if required.
To serve reheat the stock, add the rabbit and cook until the meat is cooked through. My tip is to add the big bits like legs first then wait a while before adding the loins. Rabbit can be served slightly pink if that is your preference.
Put it all into a large serving bowl, pour the wine and serve with bread.