2 rabbits of a about 1 kg
Virgin olive oil, salt and black pepper
Flour, sweet paprika
White wine, Meat or vegetable stock
Thyme, bay leaf, peppercorns, clove, 3 cloves of garlic, 200 gr. of toasted almonds and hazelnuts, 2 Marie biscuits (or rich tea biscuits) and a few saffron strips
1 tablespoon concentrated tomato
2 kg of conference pears
Cinnamon, lemon and orange peel
Peel and slice the pears into quarters
In pestle and mortar mix garlic, toasted almonds and hazelnuts, 2 Maria cookies and a few saffron strands
In a frying pan with hot oil, fry the chopped rabbit, seasoned and floured, until browned on both sides. Put it in a saucepan and cover white wine and broth, add sweet paprika, herbs, cloves, peppercorns, salt, ground pepper and the earlier made mix from pestle and mortar (you may also use the rabbit liver, adding it now). Simmer, covered, over low heat for 45 minutes, half way through adding the pears. Finish cooking ones you see that the meat is tender and flavorful.
Serve 3-4 chunks of rabbit on a plate with the juice and pears
You can replace the rabbit with good quality chicken and garnish with chestnuts
Rabbit has a lean meat that is richest in vitamin B12, essential for the formation of red blood cells. It is almost fat free, therefore, to ensure it does not dry it is usually stewed with different ingredients. In this recipe, we used pear, which is a sweet fruit very rich in potassium with slightly astringent properties. The conference pears are a typical autumn variety but there are other varieties available all year round.