Roadkill Rabbit Stew, Spanish Style. #SRP.

Pick up the rabbit from the side of the road, ensuring it is in good condition.

Remove the guts of the rabbit to keep it fresh.

Take off the rabbit's skin and remove the legs and saddle.

Soak the rabbit in a mild salt solution to draw out excess blood.

Dry off the rabbit pieces after soaking.

Prepare the saddle by removing the belly flaps and silver skin, leaving the loin on the bone.

Cut the chorizo into bite-sized chunks and lightly fry it in a pan with a bit of oil.

Season the rabbit pieces with salt and pepper.

Brown the seasoned rabbit pieces in the chorizo oil for 5-10 minutes until golden.

Add the chorizo back into the pan with the rabbit.

Mix in the chopped tomatoes and crushed garlic.

Stir in a tablespoon of smoked paprika and adjust the moisture with more tomatoes if needed.

Chop and add roasted peppers from a jar into the mix.

Pour in 300 ml of chicken stock and bring to heat, then cover and simmer.

After 30 minutes, add Worcestershire sauce to the stew.

Simmer for an additional 2.5 hours until the meat is falling off the bone.

Add fresh parsley and lemon juice to the stew before serving.

Taste the stew and adjust seasoning if necessary.

Equipment Needed

Spice Level:

Dietary

Allergens