Another great rabbit recipe, this time from the north east coast of Spain. I cooked this in two stages. Simmering the rabbit slowly helped the meat to fall from the bone. Thank you to the supplier of rabbit.
INGREDIENTS:
- 1 rabbit, jointed
- 6 tbsp olive oil
- 1 large onion, finely chopped
- 1 large peeled tomatos, finely chopped
- salt and pepper
- a pinch of dried thyme
- 1 bayleaf
- a glass of red wine
- 12 ready-to-eat prunes (or soaked prunes)
- a handful of pine nuts
- a quarter of a lemon
- 12 blanched almonds
- a large clove of garlic
- 3 peppercorns
- 1 tsp seasalt
METHOD:
- Fry the rabbit in the olive oil, browning them. Set the rabbit aside until later
- Simmer the finely chopped onion in the same pan, for around ten minutes.
- Season with salt and pepper and add the chopped tomatoes. Cook slowly for half an hour, crushing the tomatoes to make a thick sauce
- Add the rabbit back to the pain with thyme, the bayleaf and cover. Cook in a slow oven, around 140C for an hour and a half. Add the glass of red wine to keep the dish moist, about an hour into the cooking. If you are going to do this in two stages, you can pause here and chill until you are ready to finish the dish.
- Meanwhile, simmer the prunes in just enough water to cover, along with the pine nuts and the lemon. This should take half an hour.
- Chop the almonds, and put them in a spice grinder or mortar and pestle, with the salt, and then add the peppercorns, and finally grind in the garlic.
- Add the almond paste to the stew, stir in and cook for another fifteen minutes. Then, add the stewed prunes and stir well.
We had this with new potatoes. Any other potato dish would be fine, as well as a small salad or green vegetables.