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Braised Rabbit in Rioja     HT   MC   Spanish   65mins


From the Basque region, Northern Spain 


Serves 4     Hot   Game   Alcohol  Main Course   Dairy Free   Eggless Spain    Europe



3 tbsp Plain Flour

1x1.3kg/3lb Rabbit, cut into small pieces

Salt and Black Pepper

120ml/4fl.oz. Olive Oil

4 Carrots, chopped

2 Onions, chopped

1 Garlic Clove, chopped

240ml/8fl.oz. Red Rioja Wine

240ml/8fl.oz. Water

Freshly chopped Flat-leaf Parsley




1.  Season the rabbit with salt and pepper, and roll it in the flour to coat on all sides. Shake off the excess flour and set aside.


2. Heat the oil in a large saucepan until very hot, add the rabbit, and fry for 5 to 6 minutes until lightly browned on all sides. Remove the meat from the pan with a slotted spoon and set aside.


3. Add the carrots, onions, and garlic to the pan and cook them over high heat until the onions are lightly browned then reduce the heat, and continue to cook for about 10 minutes, stirring occasionally. 


4. Add the rabbit, wine, and water, cover and cook over low heat for about 30 minutes, or until the rabbit is cooked through.


5. Remove the rabbit from the pan with a slotted spoon, and set it aside. 


6. Place the remaining ingredients in the pan in a  food processor, or blender and process until very smooth. 


7. Return the sauce to the pan, add the rabbit, and cook gently until heated through. 


8. To serve - transfer the rabbit and sauce to a large serving dish and garnish with the parsley. Serve immediately.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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