member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Rabbit: Spanish Rabbit Stew


    Source of Recipe


    Too Hot Tamales

    List of Ingredients




    4 sl Bacon, diced
    1 lg Rabbit, cut into 6-8 pieces
    Salt and freshly ground black pepper
    2 c Chopped onion
    4 tb Slivered garlic
    1/2 c Blanched almonds, toasted and ground
    1 t Ground cinnamon
    1/2 ts Red pepper flakes
    1 t Coarse salt
    1 c Dry white wine
    3 c Chicken stock
    2 Bay leaves
    1/4 c Dry sherry

    Butter to thicken sauce
    Toasted sliced almonds for garnish

    Recipe



    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 5-7 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. Yield: 4 servings

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |