zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Hunter's Rabbit with Griddlebreads

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Hunter's Rabbit with Griddlebreads

    In Extremadura, this fragrant, garlicky, paprika-spiked stew is traditionally eaten with unleavened flatbreads – tortos – much like the Middle Eastern pitta, to scoop up the meat and rich juices.

    • Preparation time: 30 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 6

    Ingredients

    • 1.2kg rabbit joints on the bone (legs and cutlets)
    • 2-3 tbsp plain flour
    • 150ml olive oil
    • 5-6 garlic cloves, crushed
    • 1 large Spanish onion, halved and sliced
    • 2 tbsp diced serrano ham
    • 2-3 thyme sprigs
    • 2-3 oregano sprigs
    • ½ tsp coriander seeds
    • 2 tbsp smoked paprika
    • 1kg tomatoes, skinned and chopped, or tinned
    • 7 large round flatreads, such as pitta, wheatflour tortillas or chapatis

    Method

    1. Cut the larger rabbit leg joints in half (use a sharp knife and tap right through the bones with a hammer) and dust all the rabbit pieces through the flour with salt and pepper.
    2. Heat half the oil in a roomy casserole and fry the rabbit pieces in 2 batches, till golden; each batch will take about 5 minutes. Remove and reserve. Add all but 1 tbsp of the remaining oil to the pot and fry the garlic and onion gently until they take a little colour. Add the ham, herbs, coriander seeds and tomatoes. Bubble up for 10 minutes or so, till the tomato softens and melts.
    3. Return the rabbit pieces to the pan, add about 400ml water to submerge the meat, the meat, bubble up again, season, cover tightly, turn down the heat and simmer for 50 minutes, stirring once or twice, until the meat is nearly falling off the bone. (Alternatively, transfer to the oven at 160C/gas 3 for the same length of time.) Either way, remove the lid and turn up the heat slightly for the last 10 minutes to make sure the juice is well-reduced.
    4. When you’re ready to serve, tear one of the breads into small pieces and fry in the reserved spoonful of oil till crisp and golden. Warm the remaining breads; spoon the stew over them and serve with the fried bread bits.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary