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Serves 4.
Ingredients
4 tbsp olive oil plus extra
1 rabbit jointed and cut into serving pieces
Salt and white pepper to season
4 cloves garlic minced
100g spanish chorizo diced
400g tomatoes diced
1 red pepper diced
225ml dry Spanish sherry (Tio Pepe or La Guita)
60ml Spanish Brandy
500ml chicken stock
2 tbsp chopped parsley
2 tbsp fresh lemon thyme
2 tbsp chopped sage
1 fresh bay leaf
50g ground almonds
Method
1. Begin by heating the olive oil in a round heavy bottomed pan.
2. Season the rabbit well, then place into the hot oil a few pieces at a time and brown all over. Be careful not to crowd the pan.
3. Remove the rabbit with a slotted spoon and set aside.
4. Once the all the rabbit have been browned, discard the used oil and add some fresh oil retaining all the brown solids stuck to the bottom of the pan.
5. Bring the pan back over a medium high heat, then add the chorizo and cook for a few seconds followed by the garlic and onions.
6. Sauté and allow the onion mixture to soften. The moisture released from the onions will deglaze the pan.
7. Once the onions have softened and the pan deglazed, add the tomatoes and the red peppers.
8. Let these cook down for a few minutes then add the sherry and brandy.
9. Ignite the two as they will burn off the alcohol. Be careful not to come too close to the pan when you ignite them.
10. Now add the rabbit pieces along with the chicken stock making sure the rabbit is covered by the stock. If not enough, add some water.
11. Bring to the boil, cover and simmer over a low heat until tender. This can take up to 30- 40 minutes.
12. Once the meat begins to feel tender add in the herbs and ground almonds.
13. Continue to reduce the liquid until the sauce is nice and thick.
14. Check seasoning and serve.
Ingredients
4 tbsp olive oil plus extra
1 rabbit jointed and cut into serving pieces
Salt and white pepper to season
4 cloves garlic minced
100g spanish chorizo diced
400g tomatoes diced
1 red pepper diced
225ml dry Spanish sherry (Tio Pepe or La Guita)
60ml Spanish Brandy
500ml chicken stock
2 tbsp chopped parsley
2 tbsp fresh lemon thyme
2 tbsp chopped sage
1 fresh bay leaf
50g ground almonds
Method
1. Begin by heating the olive oil in a round heavy bottomed pan.
2. Season the rabbit well, then place into the hot oil a few pieces at a time and brown all over. Be careful not to crowd the pan.
3. Remove the rabbit with a slotted spoon and set aside.
4. Once the all the rabbit have been browned, discard the used oil and add some fresh oil retaining all the brown solids stuck to the bottom of the pan.
5. Bring the pan back over a medium high heat, then add the chorizo and cook for a few seconds followed by the garlic and onions.
6. Sauté and allow the onion mixture to soften. The moisture released from the onions will deglaze the pan.
7. Once the onions have softened and the pan deglazed, add the tomatoes and the red peppers.
8. Let these cook down for a few minutes then add the sherry and brandy.
9. Ignite the two as they will burn off the alcohol. Be careful not to come too close to the pan when you ignite them.
10. Now add the rabbit pieces along with the chicken stock making sure the rabbit is covered by the stock. If not enough, add some water.
11. Bring to the boil, cover and simmer over a low heat until tender. This can take up to 30- 40 minutes.
12. Once the meat begins to feel tender add in the herbs and ground almonds.
13. Continue to reduce the liquid until the sauce is nice and thick.
14. Check seasoning and serve.
