Print
Email
 |
Ingredients
- Conill al Romesco (Catalan Braised Rabbit with Romesco Sauce
- 1 rabbit, jointed into six pieces
- 1 cup AP flour
- kosher salt and fresh cracked black pepper, tt
- olive oil
- 1 cup chicken stock
- 1/2 cup dry white wine
- 4oz pancetta or bacon, diced
- 1 medium onion, diced
- 6 ripe tomatoes (or one 28oz can of whole tomatoes)
- 3 piquillo peppers (or one red bell pepper), diced
- 4 Tbsp Spanish olive oil
- 1 Tbsp sherry wine vinegar
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 Tbsp pimentón
- 1 pinch saffron (bloomed in a little water)
- 2 Tbsp crushed and toasted hazelnuts
- 6 cloves garlic, minced
- 1 cup crushed Spanish olives
View Full Recipe at The Hunger
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Reviews
December 6, 2015
This is a very nice recipe - complex layering of flavors and textures done in the simple style of most 'comfort foods' found in rural areas of SW France and Catalonia. As a huge sustainable wild game fan and a fellow denizen of the culinary world, I salute you for this take on a classic dish! Very well done!I've cooked/tasted this recipe!
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20isn't%20so%20squeamish%20about%20their%20food.%20As%20Englishman%20Fergus%20Henderson%20said%20%22Nose-to-tail%20eating%20is%20not%20a%20bloodlust,%20testosterone-fueled%20offal%20hunt.%20It's%20common%20sense,%20and%20it's%20all%20good%20stuff.%22%3C/p%3E%3Cp%3EOkay,%20so%20here%20is%20a%20random%20aside.%20I%20am%20a%20huge%20Catherine%20Deneuve%20fan%20(hence%20this%20blog's%20name%20The%20Hunger%20wink%20wink).%20Okay%20so%20there%20is%20a%20scene%20in%20the%201965%20film%20Repulsion%20(which%20I%20have%20another%20blag%20lovingly%20named)%20where%20Miss%20Deneuve%20slowly%20goes%20insane%20in%20her%20sisters%20apartment%20where%20she%20stares%20at%20a%20defrosting%20rabbit%20that's%20sitting%20out%20for%20days.%20It%20is%20very%20upsetting%20and%20wonderful%20and%20for%20whatever%20reason%20my%20twisted%20little%20brain%20simply%20could%20not%20make%20rabbit%20without%20paying%20homage%20to%20that%20film.%20Okay,%20end%20random%20crazy%20aside.%3C/p%3E%3Cp%3ESo%20I'd%20only%20made%20rabbit%20a%20few%20other%20times%20in%20my%20life.%20I%20usually%20cooked%20it%20French%20hunters%20style%20with%20wine%20and%20olives%20and%20fresh%20herbs.%20The%20other%20day%20I%20came%20across%20a%20old%20recipe%20in%20one%20of%20my%20Spanish%20cookbooks%20for%20Catalan%20rabbit%20stew.%20My%20family%20(the%20Cuban/Spanish%20side%20derp)%20originally%20came%20from%20Catalonia%20Spain%20so%20I%20wanted%20to%20try%20it.%20It%20has%20braised%20rabbit,%20crushed%20hazelnuts,%20tomato%20and%20pancetta.%20I%20added%20my%20touch%20of%20a%20little%20piment%C3%B3n%20and%20crushed%20Spanish%20olives%20for%20extra%20smokey%20brininess.%20I%20served%20it%20with%20roasted%20baby%20potatoes%20with%20fresh%20thyme%20and%20tons%20of%20lemon.%20Salty%20and%20gamey%20and%20rich%20and%20rabbity.%20Perfect%20for%20a%20winter%20stick-to-your-ribs%20meal.%20It%20would%20be%20delicious%20with%20chicken%20too%20if%20you%20can't%20get%20a%20rabbit%20or%20just%20don't%20want%20to.%20Just%20think,%20that%20rabbit%20that%20you%20felt%20sorry%20for%20might%20just%20be%20the%20biggest%20jerk%20of%20them%20all.%20It%20may%20be%20plotting%20your%20death.%20Ever%20think%20about%20that?%20Well%20you%20should.%3C/p%3E%3Cp%3ESeason%20the%20flour%20with%20salt%20and%20pepper.%20Coat%20the%20rabbit%20pieces%20with%20the%20flour.%20In%20a%20large%20pan/dutch%20oven%20over%20medium%20high%20heat%20add%20some%20olive%20oil.%20Fry%20the%20rabbit%20pieces%20until%20browned.%20About%203%20minutes%20each%20side.%20Remove%20the%20rabbit%20to%20a%20plate%20and%20set%20aside.%3C/p%3E%3Cp%3ETo%20the%20same%20pot%20add%20the%20pancetta,%20onion,%20peppers%20and%20garlic%20and%20cook%20for%20a%20few%20minutes%20as%20the%20pancetta%20renders%20out%20some%20of%20it's%20fat%20(add%20a%20little%20more%20olive%20oil%20if%20you%20need%20to.%20Add%20the%20rest%20of%20the%20ingredients%20and%20the%20rabbit%20back%20to%20the%20pot.%20Turn%20heat%20to%20medium%20low%20and%20simmer%20for%2040%20minutes%20to%20an%20hour.%20The%20rabbit%20meat%20should%20be%20falling%20off%20the%20bone.%20Season%20to%20taste%20with%20salt%20and%20pepper.%20Yum.%20Serve%20with%20potatoes%20or%20rice.%20Pretend%20you%20are%20a%20Spanish%20hunter%20and%20sit%20in%20the%20forest%20while%20you%20eat%20this.%20xoxo%3C/p%3E){kind=link}