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Tag Archives: rabbit
Arroz con Conejo
Arroz con Conjo is a simple rice dish with rabbit and mushrooms – this is a version of Arroz de Montaña (mountain rice), which sometimes includes snails. Sadly I could only find two (trying to eat my vegetables in the … Continue reading
Posted in Drink, Food, Game, Meat, Recipes, Spanish
Tagged allioli, arroz, Arroz Caldoso, Arroz con Conejo, Arroz de Montaña, azafrán, bobby beans, bomba, caldo, chicken stock, conejo, D.O. Rueda, judías verdes, mushrooms, pan con tomate, Piedra Verdejo 2022, Pimentón de la Vera, rabbit, rice, saffron, stock, tomatoes, Verdejo
10 Comments
Conejo con ‘Nduja
I bought a wild rabbit last weekend and was looking for a new Spanish recipe to do it justice. I was inspired by one of Janet Mendel’s recipes, from her book Traditional Spanish Cooking – Conejo a la Mallorquina (Mallorcan … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged Airén y Malvar, Balearic Islands, Bodegas Más Que Vinos, chicken stock, conejo, Conejo a la Mallorquina, Conejo con 'Nduja, Janet Mendel, lard, Los Conejos Malditos Blanco, Mallorcan style rabbit, nduja, piñones, pine nuts, rabbit, sherry vinegar, Sobrasada, sofrito
15 Comments
Conejo con Patatas
Conejo con Patatas is a very popular Aragonese dish, where rabbit is cooked in a simple sauce and served with fried potatoes. I saw a version in The Spanish Woman’s Kitchen where chip/fry shaped raw potatoes are pushed into the … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovy paste, Aragón, chascar, Conejo con Patatas, desirée potatoes, garlic, Garnacha, Hispania, Iberia, onion, Pepita Aris, potatoes, rabbit, rabbit with potatoes, sherry brandy, The Spanish Woman’s Kitchen, Tinta de toro, Vino Tinto Piedra Crianza
6 Comments
Pollo A La Jardinera
Pollo A La Jardinera (gardener’s chicken) is a popular yet simple Spanish dish. You will find similarly named dishes in France and Italy, with slight differences in ingredients, but Pollo A La Jardinera isn’t heavy on the tomatoes like a … Continue reading
Posted in Drink, Food, Meat, Recipes, Spanish
Tagged anchovy paste, bobby beans, broad beans, capsicum peppers, carrot, chicken stock, chicken thighs, Come Pollo y Bebe Vino, Felicity Cloake, garlic, onion, peas, Pimentón de la Vera, Pollo A La Jardinera, Pollo alla Cacciatora, rabbit, sherry vinegar, tomatoes
4 Comments
Rabbit Filé Gumbo
Just over a year ago, I set out to make a rabbit gumbo, but got distracted and made a pheasant gumbo instead! Having come across some andouille and a rabbit, at the bottom of the freezer this week, it seemed … Continue reading
Posted in Drink, Fish, Game, Meat, Recipes
Tagged anchovy paste, andouille sausage, Cajun seasoning, cayenne pepper, filé, fresh coriander, gumbo, holy trinity, Los Conejos Malditos, rabbit, rabbit filé gumbo, red wine vinegar, sassafras, stock, sweet peppers, Tabasco Sauce, Worcestershire sauce
9 Comments
Rabbit and Mushrooms in Velouté Sauce
Rabbit, as I’ve mentioned before, is an interloper to these shores. It was probably introduced for farmed meat and fur, by the Romans or Normans. Velouté Sauce is one of the 5 classic “mother sauces” of French Cuisine, as compiled … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged anchovy paste, crème fraiche, dry cider, garlic, mushrooms, onion, parsley, rabbit, Rabbit in a Velouté Sauce, Secret Orchard, smoked streaky bacon, stock, velouté, wild rabbit
8 Comments
Rabbit en Confit
The word confit comes from the French verb confire, to preserve, which in turn is from the Latin conficere, to complete, do, finish, make or prepare. Most foods can be preserved as a confit by cooking at a low temperature … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged black pepper, confit, dry white wine, extra virgin olive oil, garlic, Jané Ventura Roses, lemon juice, parsley, plain flour, rabbit, rabbit confit, rosemary, sea salt
8 Comments
Rabbit with Anchovies and Capers
I found an interesting rabbit, anchovy and caper recipe attributed to Jennifer Paterson which seems to contain elements of contrasting origins. The first part, is somewhat like an uncooked jugged hare marinade and the final part with the anchovies and … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovies, capers, dry white wine, garlic, ground chilli, Jennifer Paterson, lemon juice, mirepoix, Nauta Catalunya, parsley, picada, rabbit, Two Fat Ladies
11 Comments
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