Spanish Stewed Rabbit
This Spanish Stewed Rabbit recipe offers a comforting and satisfying meal with rich, savory flavors. The tender rabbit, browned to perfection, is simmered in a flavorful Spanish sauce with sweet raisins, creating a delightful balance of tastes. Serve this classic dish with toasted bread and fresh mint for an elegant and satisfying experience.
Ingredients
- 1 whole Rabbit, cleaned and cut into pieces
- as needed All-purpose flour (Quantity estimated (not specified in original recipe))
- to taste Salt (Quantity estimated (not specified in original recipe))
- to taste Chile powder (Quantity estimated (not specified in original recipe))
- as needed Olive oil or other cooking oil (Quantity estimated (not specified in original recipe))
- as needed Spanish sauce (canned or homemade) (Quantity estimated (not specified in original recipe))
- as needed Hot water (Quantity estimated (not specified in original recipe))
- 1/2 cup Raisins
- as needed Toast (Quantity estimated (not specified in original recipe))
- for garnish Fresh mint leaves (Quantity estimated (not specified in original recipe))
Instructions
- 1Gut and roll the rabbit in meal (flour), salt, and chile powder. Ensure the rabbit pieces are evenly coated.
- 2Heat olive oil in a large skillet or Dutch oven over medium-high heat. Fry the rabbit pieces until they are nicely browned on all sides. This should take about 5-7 minutes per side.
- 3Cover the browned rabbit with Spanish sauce. Add a little hot water to ensure the rabbit is mostly submerged. Add the raisins. Bring to a simmer, then reduce heat and stew for 10 minutes, or until the rabbit is tender.
- 4Garnish with toast and fresh mint leaves before serving.