Rabbit meat that falls off the bone, in a sauce that has soaked up all the flavour of the slow stew, with that smoky touch from the beer and the fruity note of the white wine.
Picual, the most intense of our EVOOs, is the go-to oil for full-bodied game stews, as it holds up well to long cooking times without losing body or flavour.
Wild Rabbit Recipe
Wild Rabbit is a traditional game stew, the kind made in a pressure cooker so it is ready in just over an hour. Cooked in white wine and beer, with a sofrito made with Picual EVOO, it is a dish with all the flavour of home-style game cooking.
Servings 6 people
Calories 640kcal
Ingredients
- 2 Rabbits
- 2 Onions
- 1 Head of garlic
- 200 ml Picual EVOO
- 250 ml Gluten-free beer
- 200 ml Water
- 2 leaves Bay leaf
- Salt To taste
Instructions
- Prepare the ingredients.Chop the onion and garlic, and cut both rabbits into pieces.
- Fry the base.Pour the EVOO into a pressure cooker and heat over high heat. Add the onion, garlic and bay leaf, and fry for 2-3 minutes.
- Sear the rabbit.Add the rabbit pieces and mix well. Leave to sear for about 5 minutes.
- First cooking stage.Add the white wine, the beer and the glass of water. Close the lid and cook for 20 minutes over low heat.
If you don’t have a pressure cooker, extend the cooking time over low heat until the meat comes away easily from the bone.
Notes
- We chose our Picual en Envero because it is ideal for meat stews. An EVOO with balanced bitterness and aromas of green leaf, tomato plant and citrus: the most intense of our EVOOs, ideal for robust dishes.
- If the rabbit is shop-bought (not wild), you don’t need a pressure cooker; cooking it for 30-40 minutes in a regular pot is enough.
- It is even better reheated the next day, once the sauce has rested and thickened.
- It pairs well with white rice or chips to make the most of the sauce.
- If you have any onion and garlic sofrito left over, save it to go with other game stews; it keeps well in the fridge for a couple of days.
