Sunday Flavors

RABBIT STEW WITH WHITE BEANS

Although rabbits and hares are a very common food meat in Europe, America, some parts of Middle East and China, most part of the people don’t appreciate this kind of meat so much.
This is that kind of dish you only cook by request of a good friend. You must be sure you are cooking for someone who appreciates rabbit, beans and cabbage together, wondering for a good red wine to degust this wonderful taste stew. Of course, if you can get a wild rabbit or hare, you will have a stew greatly improved. However, for now you can cook it with those high quality rabbits “available” at Gourmet. Hope you enjoy it as we did.

YOU WILL NEED (serves 4 to 6):
1 kg / 2 lb and 3 ¼ oz of rabbit, cleaned;
Salt and pepper to season;
200 ml / 7 fl oz of white wine;
3 bay leaves;
2 dried clove buds;
6 garlic cloves, sliced;
100 ml / 3 ½ fl oz of extra virgin olive oil;
150 gr / 5 ¼ oz of chorizo, sliced;
1 tablespoon of paprika;
1 fresh chili;
1 onion, diced;
1 kg / 2 lb and 3 ¼ oz of boiled white beans (2 big cans);
200 g / 7 ¼ oz of white cabbage (or Savoy cabbage if you “can” buy it);
1 branch of fresh parsley coarsely chopped;
Water;
Few drops of lemon juice or vinegar.

METHOD:
Marination:

Cut the rabbit in medium size pieces and season it with salt and pepper;
Put it in a bowl with 3 garlic cloves, sliced, and white wine to marinate for, at least, 3 hours (Will be much better if you marinate it the day before, allowing around 10 hours);

Cooking:

In a heavy large pot heat olive oil, bay leaves, remaining 3 garlic cloves, sliced, chili, paprika, clove buds and chorizo;
When it is hot enough, add rabbit pieces;
On medium to strong heat sauté rabbit pieces equally until light brown;
Add onion and allow to fry together for 5 minutes more;
Add reserved marination wine and stir;
Reduce the heat, add water to cover the rabbit and bring it to a boil;
Allow it to cook for 30 minutes in medium heat;
Remove bay leaves and clove buds from the pot;
Add boiled white beans and cabbage and let it cook for more 30 minutes, on medium to low heat;
Stir one or two times to ensure the stew is not catching on the bottom;
Make sure the stew is not too dry during the cooking process, adding more water if necessary;
Garnish with parsley coarsely chopped and drizzle with a few drops of lemon juice or vinegar;
Turn down the heat and simmer for 15 minutes;
Deep-fry some thin slices of bread (can use leftovers) to cover the bottom of your serving plates before serving;
Relax, chose a good red wine and enjoy it.