Spanish Rabbit Stew

Recipe Ingredients

4		Bacon slices - diced
1		Rabbit - cut 6 to 8 pieces (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Chopped onion
4 tablespoons	60ml	Slivered garlic
1/2 cup	46g / 1.6oz	Blanched almonds - toasted and ground
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Red pepper flakes
1 teaspoon	5ml	Coarse salt
1 cup	237ml	Dry white wine
3 cups	711ml	Chicken stock
2		Bay leaves
1/4 cup	59ml	Dry sherry
		Butter - to thicken sauce
		Toasted sliced almonds - for garnish

Recipe Instructions

Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.

Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 5 to 6 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 5 to 7 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.

Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.

Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6357 broadcast 12-09 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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