I’ve said 25 minutes for the preparation but this was a hard call. It all depends if you are getting your rabbit pre-prepared or if you are preparing the rabbit yourself.
Rabbit is a much loved meat in Spain and a popular way to cook it is in a stew. Each region has its own variation. This recipe comes from the Basque country, where rabbits fatten in the orchards. If you are preparing the rabbit yourself don’t forget to remove the bluish membrane which covers the back and legs or the meat will never be tender. Use a sharp knife to lift and remove it.
The recipe works well with any game meat and an extra splash of brandy at the end of the cooking, set alight to burn the alcohol off, is a traditional way of finishing this dish off by the Basques. It adds an amazing depth of flavor to an already mouth wateringly delicious stew but don’t worry if you don’t do this.
The prunes in the recipe are dried and will need to be soaked until they swell. Tinned prunes work too.
This is a great dish served Spanish style from the pot, with crusty bread- Enjoy!
If you are new to dutch oven cooking, be sure to read this article-
When you finish checking out this great recipe below, be sure to check these recipes out too.
- 1 large commercially reared rabbit (2 if wild and small), jointed
- 2 tbsp seasoned flour
- 2 tbsp pork lard or a stick of butter
- 2 small onions or shallots
- 3-4 garlic cloves, roughly chopped
- ¼ pint red wine
- 1 thyme sprig
- 1-2 bay leaves
- 2-3 cloves
- 1 short cinnamon stick
- 9 ounces prunes, soaked to swell
- Salt and pepper
- Cover the rabbit joints with seasoned flour.
- Heat the lard or butter in the Dutch oven and fry the onions or shallots and garlic until they are lightly colored.
- Move to one side in the pot and brown the rabbit joints.
- Add everything except the prunes. Make sure there’s just enough liquid to cover everything. Add water if necessary.
- Bring it to a boil and remove coals to create a simmer
- Cook for half an hour, checking every now and again to see if you need to add more water or readjust the coals.
- Add the prunes and cook for a further half hour or until the rabbit is deliciously tender.
- If the stew looks too watery, leave the lid off, add more coals and bring it to a slow boil to reduce the juices to a shiny sauce. Add more seasoning to taste.