Name: Rabbit with Pears and Turnips (Conejo con Peras y Nabos)
Yield: Serves 4
Cuisine: Spain
Ingredients: 250ml (8fl oz) olive oil; 1 large onion, chopped; 1 ripe tomato, skinned and chopped; A small bundle of fresh herbs — for example, thyme, rosemary, parsley and a bay leaf; 1 wineglass dry white wine; ½ wineglass brandy; 250ml (8fl oz) chicken or rabbit stock or water; 2 cloves of garlic, chopped; 1 rabbit, weighing about 1.25kg (3lb), jointed in the Spanish style —; 2 tablespoons plain flour; 4 large pears, cored and quartered (do not peel); 1 large carrot, roughly chopped; Freshly ground black pepper; Salt; 1 leek, sliced; 4 turnips, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

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.