Rabbit stew with saffron picada sauce by Martín Berasategui

 

Today, we’re posting in the blog a star recipe. It’s a rabbit stew created by the chef Martín Berasategui who, as you will know, is one of the most highly valued Spanish chefs nationally and internationally. And it’s no wonder as, Berasategui has been awarded with nothing more and nothing less than 10 Michelin stars throughout his professional career.

 

Although it’s a recipe created by a great chef, don’t stress! It is very simple to prepare and fit for all pockets and budgets, as rabbit is an affordable meat. Furthermore, it is known for its numerous health benefiting properties, as it is a low fat meat. And without further delay, strap on the apron, we assure you that with this rabbit stew you will delight your guests. Shall we get cracking?

 

Recipe: rabbit stew with saffron picada

Ingredients

  • 1 chopped rabbit
  • 200 ml extra virgin olive oil
  • 4 unpeeled garlic cloves
  • 200 ml beef stock
  • Salt and pepper

 

For the picada, you’ll need

  • 1 egg yolk
  • 2 tablespoons chopped parsley
  • 1 tablespoon choricero pepper flesh
  • 100 g almonds
  • 4 toasted garlic cloves
  • 2 or 3 La Mancha saffron strands
  • Salt

 

Elaboration

To start making this delicious rabbit stew, the first thing is to season with salt and pepper the already chopped rabbit and then brown the rabbit in a wide flat saucepan, together with the 4 unpeeled garlic cloves, crushed not chopped.

 

Cook the pieces of rabbit for approximately 15 minutes until golden brown on all sides. When done, peel and set aside the garlic cloves for the picada sauce. Add the beef broth into the saucepan and bring the rabbit to a boil. Five (5) minutes should be sufficient.

 

Meanwhile, make the picada sauce. To that end, first toast the almonds in a frying pan until golden, but ensure to prevent that the almonds do not burn so that the dish is not bitter or is spoilt. Set aside to cool.

Meanwhile, add the choricero pepper flesh, egg yolk, La Mancha saffron, parsley and roasted garlic into a blender.

 

Add the picada sauce into the saucepan containing the rabbit and blend vigorously so as to allow the flavours to blend well. Finally, add chopped almonds to the mixture and blend once again. The dish is now ready to serve.

 

Cooking tip: buy a good homemade bread ;) Once you try it, you will only want to dip your bread into the sauce.

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