About this recipe:Rabbit is stewed together with sieved tomatoes, peppers, potatoes, spices, white wine and capers. An excellent way of using rabbit when in season. Serve with a side of salad and rice.
1 (1.35kg) rabbit, cleaned and cut into pieces
1 large onion, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1/4 teaspoon saffron
1 teaspoon ground cumin
1 teaspoon salt or to taste
1 teaspoon black pepper
2 tablespoons fresh lemon juice
1 bay leaf
450g potatoes, peeled and quartered
4 tablespoons dry white wine
4 tablespoons capers, drained
4 tablespoons chopped green olives
4 tablespoons olive oil
1 (300g) tin garden peas, drained
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Place the rabbit pieces in a deep frying pan over medium heat along with the onion, garlic and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to the boil, then simmer for 20 minutes.
Add the potatoes and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, passata, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.