Name: Rabbit with Pears and Turnips
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 small bundle of fresh herbs such as thyme, rosemary, parsley and a bay leaf; 4 large pears, unpeeled, cored and quartered; salt and freshly ground black pepper; 2 ripe tomatoes, skinned and chopped; 2 garlic cloves, chopped; 250ml/8fl oz chicken or rabbit stock or water; 1 large carrot, roughly chopped; 1 wine-glass of dry white wine; 250ml/8fl oz olive oil; ½ wine-glass of brandy; 1 large onion, chopped; 2 tablespoons plain flour; 1 × 1.35kg/3lb rabbit; 1 leek, sliced; 4 turnips, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

I have included this dish because of the fascinating combination of ingredients, namely rabbit and pears. A simple rabbit stew with carrots, onions and turnips – little baby ones, nicely peeled – cooked in stock would be a nice English way to prepare this. But the addition of pears and a drop of white wine lifts it out of the ordinary and into the exotic and amusing. This recipe is so typical of real Spanish country food, but hard to find in restaurants.