Rabbit & chorizo stew by Rebecca Smidt, Cazador
- Serves six
- 300ml full-cream milk
- 100ml water
- 150g polenta (not the instant stuff)
- 2T unsalted butter
- 50g Parmesan
- 200g chorizo, half cut into small dice, half sliced in 1cm rounds
- 1 onion, diced
- 1 garlic clove, chopped
- 1 small carrot, diced
- ½ fennel bulb, diced
- 2 fresh bay leaves
- 1 leek, cut in half lengthways and washed, then sliced into 2 cm slices
- 2t pimentón de la Vera
- 1t ground coriander
- 1t fennel seeds
- 2t tomato paste
- 700g heritage tomatoes, roughly chopped
- 2g saffron, steeped for an hour in 30ml boiling water
- Shoulders and legs of 3 rabbits, cured
- Handful flat-leaf parsley, chopped
Boil milk and water with a little salt. Once the milk is boiling, slowly whisk the polenta into the milk. Using a wooden spoon, stir continuously and reduce the heat to low. Add boiling water or stock as necessary to maintain a porridge-like consistency. After about 10 minutes of cooking and stirring it will stop thickening. Leave it while the casserole is cooking, stirring 2 or 3 times over the next few hours. Finish with butter and grated Parmesan.
In a heavy-based casserole, sweat the diced chorizo with a little fat until the chorizo bleeds its colour and fat. Using a slotted spoon, remove the crispy chorizo and reserve for garnish later, leaving the fat in the pan.
Sweat onion, garlic, carrot, fennel, bay and half the leek until soft (about 10 minutes). Add pimentón, coriander, fennel and tomato paste and cook for a minute, stirring continuously. Add the tomatoes and saffron and leave to simmer on a low heat.
In a heavy-based pan, fry the rabbit in batches, caramelising each piece and adding to the casserole as you go. Using the same pan, fry the other half of the chorizo and add it to the casserole as well. Season, cover the casserole and simmer for about 1½ hours until the rabbit is falling off the bone.
Bring a pot of salted water to the boil and blanch the rest of the leek for about 20 seconds, then shock the leek in iced water.
Check the stew for seasoning and stir in the blanched leeks and parsley. Garnish with the crispy chorizo crumbs, and serve with warm polenta.
- *Brine for curing for wild rabbit
- 60g salt for 1kg rabbit
- leave for one hour, rinse in cold water, cover with milk for one hour.