Rabbit Shoulders
Some stews taste like a family Sunday, and Rabbit Shoulders are one of them. Slow-cooked with carrots until incredibly tender, they soak up the flavor of a good sofrito made with Picual EVOO. A homemade game dish, easy to prepare and full of the flavor of traditional Cordoban cooking.
Servings 4 people
Calories 450kcal
Ingredients
- 800 g Rabbit shoulder
- 6 Carrots
- 1 Onion
- 4 cloves Garlic
- 1 glass White wine
- 1 glass Water
- 4 tablespoons Picual EVOO
- Parsley To taste
- Salt and pepper To taste
Instructions
- Prepare the vegetables.Cut the carrots into thin slices, julienne the onion and crush the garlic.
- Sauté the base.Pour the Picual EVOO into a pot and heat over high heat. Sauté the garlic and onion for 3 minutes.
- Add the carrots.Add the carrots and cook for 5 minutes.
- Cook the rabbit.Add the rabbit shoulders and cook for 10 minutes with the pot covered. Season with salt and pepper.
- Finish over low heat.Pour in the white wine and the glass of water, and add the parsley. Lower the heat and simmer until the shoulders are cooked through (about 1 hour).
If the stew is too liquid, uncover it for the last 10 minutes over high heat so the sauce reduces and thickens.
Notes
- We chose our Picual en Envero for its great stability, making it the ideal variety for frying and for stews like this one. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
- Serve with white rice or baker's-style potatoes (patatas panaderas) to make the most of the sauce.
- Wild rabbit needs a longer cooking time than farmed rabbit; check by piercing near the bone.
- They freeze very well once cooked; the flavor doesn't suffer when thawed.