Catalan rabbit stew recipe with sherry and mushrooms


Step 1

Dry the rabbit with paper towels and pat it properly with salt. In a big saucepan set over medium warmth, add ½ cup of the oil. When sizzling and shimmering, add the rabbit and prepare dinner, flipping sometimes, till browned, 8 minutes whole. Utilizing tongs, switch it to a plate.

Step 2

Add the mushrooms, garlic and a pair of tablespoons of the oil to the saucepan and place over medium warmth. prepare dinner, stirring sometimes, till mushrooms are calmly browned, 5-7 minutes. Switch to the dish with the rabbit.

Step 3

Add the bell peppers, onions, and remaining oil to the saucepan. prepare dinner, stirring sometimes, till tender and translucent, about 10 minutes. Add the almonds, sherry, mushrooms, and rabbit and stir to mix. Season with salt. Flip the warmth over to medium-high and prepare dinner till the sherry has lowered by two-thirds, 6-7 minutes. Add sufficient water to barely cowl the rabbit (about 2 cups), then scale back warmth and canopy. Cook dinner, stirring each half-hour or so, till rabbit is cooked by, 2-3 hours.

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