Rabbit Hunter-Style (Conejo A La Cazadora)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.3 kg/3 lb rabbit, jointed 3 tablespoons olive oil 1 large onion, chopped
1 clove garlic, crushed 115 g/4 oz piece raw ham (jamon serrano or prosciutto crudo), diced 2 tablespoons brandy
115 g/4 oz button mushrooms 400 g/14 oz can chopped tomatoes 175 ml/6 fl oz red wine
1 bay leaf 2 sprigs fresh thyme 2 sprigs fresh parsley
salt and freshly ground black pepper chopped parsley, to garnish



1 Rinse the rabbit pieces thoroughly and dry well with kitchen paper. Heat 2 tablespoons of the oil in a heavy-based flameproof casserole and brown the rabbit pieces all over. Remove to a plate.
2 Add the remaining oil and the onion to the pan and cook over a low heat for about 10 minutes, until transparent.
3 Stir in the garlic and ham and cook for 2-3 minutes. Return the rabbit to the casserole. Pour over the brandy, ignite and shake the pan until the flames die down. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the tomatoes, wine, herbs tied in a bunch, and salt and pepper to taste. Cover and simmer for 1-1-1/2 hours, until the rabbit is tender. If necessary, remove the lid towards the end of the cooking to reduce and thicken the sauce. Transfer to a serving dish and sprinkle with parsley.

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