I love Rabbit. Much more than chicken. Firmer texture and more flavour, specially wild ones. It is a very popular meat in Spain and easy to find in Ireland.
I tried in many different ways but this one is the best by far. If you try it once, you’ll come back to it. The mixture of flavours from the spices is just perfect. And if you don’t like rabbit, try with chicken.
*If you travel to Spain, try Rice with Hare cooked in an open fire. Just delicious.
Cat Stevens sings Wild World for us today.
- 1 Fresh Rabbit (around 900gr.).
- 2 Red Onions.
- 2 Garlic Cloves.
- 1 Large Carrot.
- 2 Celery Stalks.
- 1 Rosemary sprig.
- 250gr. Dried Figs.
- 1 Cinnamon Stick.
- 10 Juniper Berries.
- 200ml. White Wine.
- 750ml. Chicken Stock.
- 3 Tea spoons Corn Flour.
- 1 Dried Chilli.
- Extra Virgin Olive Oil.
- Black Pepper.
`Heat the olive oil in a casserole at medium heat. Add the rabbit pieces and gently brown. Season with salt and black pepper. Remove the meat from the casserole and reserve.
Pre heat the oven at 160 degrees.
Add the chopped onion and carrot to the casserole. Cook until soft. Add the celery, rosemary and garlic, cook for 3 minutes. Add the cinnamon, figs, juniper berries and wine. Cook for 5 minutes, until the wine has reduced.
Mix the cornflour with a bit of cold water and stir well. Add the cornflour and chicken stock to the casserole. Bring it to boil and stir.
Add the rabbit and chili. Bring to the boil. Cover and cook in the oven for 60 minutes. Let it rest for 15 minutes.
You can serve it with Couscous or Rice… and a glass of red wine.