Sunday, November 28, 2010

Catalan style rabbit casserole

(I find recipes really difficult to write so I hope this works OK - let me know if you spot any mistakes or have any suggestions for improvements)


1 rabbit, jointed
seasoned flour
1 onion, roughly chopped
1 carrot scrubbed, topped and tailed and roughly jobbed
1 stick of celery scrubbed and roughly chopped
1 smoked cooking chorizo chopped into 1 or 2cm chunks
1 small glass of fino sherry or glass of white wine
4 tomatoes skinned and quartered
about half a dozen juniper berries bashed about a bit
3 or 4 sprigs of thyme
Olive oil for frying.


Dredge the rabbit pieces in the flour.
Gently fry the chorizo in a heavy casserole until the orange juice starts to run from it, remove from the pan and set aside and then fry the rabbit pieces until they brown and remove them from the pan and put with the chorizo.
Add a little more oil if needed and fry the vegetables, apart from the tomatoes, until they start to brown scraping the flour residue from the bottom of the pan as you go.
Add the wine/sherry to the pan, give it a good stir and then put the meat back in the pan with all the other ingredients. Add some water so everything is covered and season as necessary - the chorizo will add a salty, smoky taste so don't over do the salt.
Put it in a low oven about 150 C for 2 or 3 hours, preferably while you go down to the pub.

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