Spanish cuisine · Meat & Kebab

Hunter's-Style Rabbit

Rabbit hunter-style, braised with mushrooms, tomato and red wine into a dark sauce.

Ingredients · for 4 servings

• 1 rabbit (cut into pieces, approx. 1.4 kg)
• 250 g mushrooms
• 2 onions
• 4 cloves garlic
• 1 can chopped tomatoes (400 g)
• 250 ml red wine
• 1 carrot
• 2 bay leaves
• 1 sprig thyme
• 1 tbsp flour
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the rabbit pieces dry, season with salt and pepper and dust lightly with the flour; finely dice the onions and carrot, chop the garlic and quarter the mushrooms.
2. Heat the olive oil in a heavy pot and brown the rabbit pieces all over for 12 min., then remove.
3. Sauté the onions, carrot and garlic in the fat left behind over medium heat for 10 min. until soft, add the mushrooms and fry hard for 5 min. until their liquid has evaporated.
4. Deglaze with the red wine, scraping up the browned bits, and reduce for 5 min. until the wine is reduced by half.
5. Add the tomatoes, bay leaves and thyme, return the meat to the pot and braise covered over low heat for 35–40 min. until the meat is tender.
6. Remove the lid, reduce the sauce uncovered for 10 min. to a syrupy consistency and serve with bread or boiled potatoes.