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.