Name: Spanish Rabbit Stew
Ingredients: 4 sl Bacon, diced; 1 lg Rabbit, cut into 6-8 pieces; Salt and freshly ground black pepper; 2 c Chopped onion; 4 tb Slivered garlic; 1/2 c Blanched almonds, toasted and ground; 1 ts Ground cinnamon; 1/2 ts Red pepper flakes; 1 ts Coarse salt; 1 c Dry white wine; 3 c Chicken stock; 2 Bay leaves; 1/4 c Dry sherry

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Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish		4	Servings

INGREDIENTS

4	sl	Bacon, diced
1	lg	Rabbit, cut into 6-8 pieces
		Salt and freshly ground black pepper
2	c	Chopped onion
4	tb	Slivered garlic
1/2	c	Blanched almonds, toasted and ground
1	ts	Ground cinnamon
1/2	ts	Red pepper flakes
1	ts	Coarse salt
1	c	Dry white wine
3	c	Chicken stock
2		Bay leaves
1/4	c	Dry sherry

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6357
Butter to thicken sauce Toasted sliced almonds for garnish Heat a large
saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon
until it is brown and crisp, about 7 minutes. Remove bacon to drain on
paper towels. Season the rabbit with salt and pepper. Heat the remaining
bacon fat and sear the rabbit pieces until golden on all sides, turning
often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the
onion to the pan and saute until the onions are soft and caramelized, about
57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt,
and cook until the aromas are released, about 1 minute. Add the wine and
reduce by half. Add the stock, browned rabbit pieces, browned bacon and bay
leaves. Cook, covered, until rabbit is fork tender, about 1 hour. Carefully
lift out the rabbit pieces and transfer to a serving platter. Add the
sherry to the sauce along with enough butter to thicken the sauce, whisking
until the butter is incorporated. Pour the sauce over the warm rabbit
pieces and garnish with toasted sliced almonds. Yield: 4 servings
Posted to FOODWINE Digest 12 Dec 96
From:    Randee Fried <Noellekk@AOL.COM>
Date:    Thu, 12 Dec 1996 20:22:08 -0500

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