Conill a la Caçadora

Delve into the exquisite flavors of Catalonia with our traditional "Conill a la Caçadora." This rich, aromatic stew features marinated rabbit, herbs, and a luscious sauce enriched with the unique picada – a blend of nuts, chocolate, and bread. Complemented by tender braised leeks, this dish captures the heart of Mediterranean comfort food.

Ingredients

🐇 1 whole rabbit, approximately 1.5-2 kg, cut into serving pieces
🧄 1 head garlic, cloves smashed but unpeeled
🧅 1 large shallot or 1 small onion, thinly sliced
🥕 1 carrot, peeled and sliced into rounds
🍋 ½ lemon, juiced
🌿 1 sprig rosemary
🌿 1 sprig thyme
🌿 1-2 bay leaves
🍷 1 bottle, 750 ml red wine - Mercadona
🍷 100-200 ml rancid wine
💧 200-300 ml cold water - Font Vella
🥖 1 small slice dried bread
🌰 6 toasted hazelnuts
🍫 2 squares dark chocolate
🧂 Salt
🌶️ Black pepper
🌿 Small bunch fresh chives, finely chopped
🥄 ½ cup flour for coating
🧈 50g butter, cubed
🫒 Olive oil for sautéing and frying - Mercadona
🍇 6-8 juniper berries, crushed
🦎 3 large leeks for side dish, plus 1 small leek for marinade

Instructions

1- Prepare Bouquet Garni:

• Tie together rosemary, thyme, and bay leaves with kitchen twine.

2- Sauté Aromatics:

• Place the bouquet garni in a large pot.
• Add sliced shallots, carrots, and smashed garlic.
• Drizzle generously with olive oil and sauté until the vegetables are soft and caramelized.

3- Add Juniper Berries:

• Crush juniper berries.
• Add them to the pot.

4- Deglaze and Infuse:

• Deglaze the pot with rancid wine.
• Add cold water to partially cover the ingredients.
• Allow to cool and infuse flavors.

5- Marinate Rabbit:

• Place rabbit pieces in a large container.
• Pour red wine over the rabbit, adding salt.
• Then pour the cooled aromatic mixture over the rabbit.
• Add lemon juice and refrigerate for 24 hours.

6- Reduce Marinade:

• After 24 hours, strain the marinade into a pot.
• Simmer and reduce by half.

7- Flour Rabbit:

• Coat marinated rabbit pieces with flour.
• Shake off excess.

8- Fry Rabbit:

• Heat olive oil in a pan.
• Fry rabbit until golden brown.
• Drain on paper towels.

9- Prepare Picada:

• Fry rabbit offal in a small pan.
• Transfer to a mortar.
• Add hazelnuts, chocolate, and bread.
• Pound into a paste, adding olive oil if needed.

10- Cook Leeks:
- Place blanched leeks on a baking tray.
- Bake at 220°C for 25 minutes.
- Let cool.

11- Finish Sauce:
- Stir picada into simmering marinade.
- Incorporate to thicken.
- Add fried rabbit to the sauce.
- Stir in butter.
- Season with black pepper.

12- Serve:
- Plate braised leeks.
- Top with rabbit stew.
- Garnish with chopped chives.

Prep Time: 24 hours (marination)
Cook Time: 85 minutes
Total Time: Approximately 26 hours
Servings: 4-6
Nutrition per Serving:

• Calories: 600
• Proteins: 45g
• Fats: 25g
• Carbohydrates: 50g
  Equipment:
• BRA Pot/Braiser with orange silicone handles
• BRA Small Frying Pan
• Large wooden cutting board
• Chef's knife (brand not visible)
• Vegetable peeler (with orange handle, brand not visible)
• Tongs (brand not visible)
• Plastic storage container (clear with white lid and red clips, brand not visible)
• Mortar and pestle (yellow ceramic, brand not visible)
• Baking tray
• Oven (brand not visible)
• Strainer/sieve
• Ceramic serving plates/bowls
• Double-door stainless steel refrigerator (brand not visible)
• Induction cooktop (brand not visible)
• Wooden pepper mill (brand not visible)
• Paper towels for draining

Cooking Tips

• Ensure rabbit marinates for 24 hours for optimal tenderness.
• Crushing juniper berries releases their fragrance.
• Maintain a glossy sauce by emulsifying butter at the end.

#conill #stew #catalan #mediterranean #gourmet #homemade #comfortfood

#cuines

Conill a la Caçadora