**Spanish Rabbit Stew** There are a lot of gutsy rabbit stews made throughout Europe using regional wines.

This one combines albariño, the fashionable white wine from Galicia, with paprika and peppers for a simple Spanish version.

Ingredients

• olive oil

• 2 small wild rabbits , jointed (if using farmed rabbits,

  you might only need 1 as they tend to be larger)

• 3 cloves of garlic

• 12 small red onions

• ½ tablespoon sweet paprika

• 2 sprigs of fresh rosemary

• 750 ml albariño wine

• 1 x 250 - 300 g jar of roasted red peppers

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Directions

• Heat 4 tablespoons of oil in a large saucepan or cast-iron casserole pan

  over a medium heat. Cook the rabbit pieces in batches for about 5 minutes,

  or until browned, stirring occasionally and adding more oil if needed.

• Peel and slice the garlic length ways, then peel and halve the onions.

• Remove the rabbit to a plate, then add the garlic and onion to the pan.

  Cook until softened, stirring occasionally.

• Add the paprika and rosemary leaves, season generously with sea salt

  and black pepper and stir well.

• Return the rabbit pieces to the pan, add the wine, cover with a folded piece

  of grease proof paper and bring to the boil.

• Simmer for 1 hour 30 minutes to 2 hours, or until the rabbit is tender and

  the sauce has thickened. Drain the peppers and add to the pan for the final 15 minutes.

• If you like a thicker sauce, remove the rabbit pieces, then boil the sauce rapidly to reduce.

• If you wish, you can shred the meat, then return it to the stew.

  Serve with crusty bread to mop up the sauce.

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This Recipe Is Published Here

bon appetit