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Rabbit Stew
- Serves
4
- Difficulty
Medium
By Clarissa Dickson Wright and Johnny Scott
Published 2004
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 1 2
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
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