Clarissa Dickson Wright, Johnny Scott

Rabbit Stew

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is a Spanish rabbit stew, but it may be a bit oily for your palate, in which case reduce the amount of oil slightly. The anchovies are there in place of salt to add a deeper texture, but you can add salt instead.

Ingredients

  • 4 tablespoons olive oil
  • 1 large rabbit or 2 smaller ones, cut into pieces

Method

Heat half the oil in a big, heavy-bottomed pan and brown the rabbit pieces. Transfer them to a flameproof casserole dish or other heavy pan and add the rest of the oil, the thyme, pepper, and garlic. Cook over a low heat for 10 minutes. Add the stock, anchovy fillets (or salt), cinnamon, capers and/or lemon juice. Bring to a boil, reduce the heat, and simmer for 1-1½ hours, or alternatively tra