Wild rabbit is native to Spain, and can be hunted without many restrictions. However, it is easy to find fresh or frozen domesticated rabbit in markets in Spain and the USA. Domesticated rabbit is tender, without a strong flavor like its wild cousin. It is very nutritious, too. Rabbit is high in protein and low in fat, making it a healthy choice as a main course. Ask your butcher to cut up the rabbit and the recipe will be even easier!
Rabbit is popular in Spain, and is often served both at home and in restaurants. This simple rabbit recipe is easy, requiring only basic cooking skills. Rabbit is cut into pieces, then simmered in white wine and lightly sautéed vegetables - onion, leek, carrot and red pepper. Serve in a bowl with home-fried potatoes and rustic bread to soak up the sauce. Pair with a Spanish white wine.
Substitute a chicken for the rabbit, if preferred.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Yield: 5-6 Servings
- 1 whole rabbit (or substitute a chicken)
- 1 medium yellow onion
- 1 carrot
- 1 large leek
- 1 large red bell pepper
- several Tbsp olive oil
- 1/2 cup peas (frozen or canned)
- 8 oz (250 ml) dry white wine
- 1-2 sprigs thyme
- 1 bay leaf
- salt and pepper
- 24 oz (750 ml) water
Clean and cut rabbit (or chicken) into pieces. Remove excess fat and skin.
Peel and chop the onion. Cut the carrot and leek into round slices. Chop the red pepper, removing the and seeds.
Pour several tablespoons olive oil into a large, deep frying pan, or a casserole. Heat oil and sauté the vegetables for 8 to 10 minutes, stirring occasionally.
Season rabbit with salt and pepper. Add rabbit to pan and brown pieces on both sides. (If pan is too small for both meat and vegetables, remove vegetables from pan before browning meat, then return vegetables to the pan the rabbit is browned.)
Pour the white wine and simmer the stew to reduce wine a bit. Then, add water until the rabbit is covered. Add thyme and bay leaf. Simmer for approximately 1 hour, or until rabbit is tender, stirring occasionally. If too much water evaporates, add more so rabbit does not dry out.
Add peas (optional) and simmer for 5 more minutes. Serve with baked or home-fried potatoes.
More Spanish Stews
- Spanish Chicken Stew - Estofado de Pollo
- Spanish Rabbit Stew Hunter-Style Recipe - Conejo a la Cazadora
- Spanish Rabbit in Tomato Sauce Recipe - Estofado de Conejo en Tomate
- Madrid Beef Stew Recipe - Estofado de Ternera Madrilena
- Catalan Beef Stew Recipe - Estofado de Ternera a la Catalana
- Rioja-Style Chicken Recipe - Pollo a la Riojana
- Spanish Lamb Casserole Recipe - Caldereta de Cordero