A Rabbit dish from La Mancha in Spain. Highly spiced with cumin and Thyme and with the rich flavour of saffron. Delicious.
Serves 4
INGREDIENTS
1 Kg of Rabbit
2 large onions
1 garlic clove crushed
1 teaspoon cumin
30 Saffron strands
250ml White Wine
7 tablespoons olive oil
1 teaspoon paprika
15 Black pepper corns crushed
1 bay leaves
5-6 fresh thyme stalks
Salt and Black Pepper
METHOD:
Cut the rabbit into servings pieces.
Slice the onions thinly and sauté in 2 tablespoons of the olive oil, adding the garlic as they soften.
Powder the saffron and soak in 4 tablespoon of water.
Remove the onion and garlic mixture. Season the meaty pieces of rabbit back legs and Saddles for 10 minutes. Tuck in the thinner pieces and continue to fry for another 10 minute, until everything is golden. Remove the rabbit, and drain off the oil. Add the wine to de-glaze the pan.
Pack the rabbit into a Casserole dish, add the onions, wine, saffron liquid, crushed peppercorns, cumin, paprika, cayenne. Tuck in the thyme and the bay leaf. Add 125ml of water to almost cover the meat. Cover and simmer gently for 1 hour. Ensure it does not dry out.
Taste and add more seasoning. Be bold as you like you are unlikely to season more then the locals.
Original recipe Spanish cooking by
Pepita Aris
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