Recipes from Andalucia

By Nick Nutter

Andalucian rabbit, turnip and pear casserole

This rabbit, pear and turnip casserole was devised a few years ago when we were staying in a self catering place that had no oven. You will need a wide, shallow casserole dish that will sit on the hob.

If you have a herb garden in Andalucia you will have discovered that the hardy shrubby herbs like sage, thyme and rosemary are at their best in autumn and winter. This recipe makes the most of those flavours.

About the rabbit. Wild rabbit is best for flavour, you can sometimes pick them up in the markets. You can also use supermarket or butcher’s rabbit, cut into about 12 pieces. If you have the option of having the liver then say yes.

This recipe is great for supper in front of the fire on a cold, dark winters night.

Preparation Time: 10 mins Cooking Time: 120 mins Total Time: 130 mins
Serves: 3 Difficulty: Easy Suitable for: Meat and Fish eaters

Ingredients

• 4 tbs plain flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 rabbit cut into about 12 pieces
• Olive oil
• 2 turnips cut into 3 cm chunks
• 2 carrots cut into thin slices
• 1 large onion, sliced
• Glug of white wine
• 500 ml of chicken stock
• 1 tablespoon fresh or dried thyme
• 1 tablespoon fresh or ½ tbs dried sage chopped very fine
• 3 sprigs of rosemary
• 2 pears, peeled, cored and cut into 6 pieces each
• 1 tbs parsley, chopped fine

Method

1. Put the flour, salt and pepper in a plastic bag. Add the rabbit pieces and shake the bag so that the rabbit is covered in seasoned flour.
2. Heat one teaspoon of olive oil in a frying pan and fry off the rabbit pieces. You may have to do this in two batches and you may have to use another teaspoon of oil for the second batch. Transfer the browned off rabbit to the casserole.
3. Put another teaspoon of oil in the frying pan, reduce the heat to medium and add all the vegetables. Mix it all up so that they are coated with the oil. Put a lid on the frying pan and cook for about 10 minutes. Add one tablespoon of the seasoned flour left in the plastic bag. Stir it in and cook for 3 minutes.
4. Put the vegetables in the casserole dish.
5. Heat the frying pan again and deglaze it with a glug of white wine. Add this to the casserole along with the sage and thyme. Mix the whole lot together and lay the rosemary sprigs on top. Pour over the chicken stock.
6. Cover tightly with tinfoil and put it on the hob. Bring to a brisk simmer and then lower the heat so that the casserole is just bubbling.
7. One hour later, add the pears and continue cooking with the tinfoil lid for another 30 minutes.

Adjust the seasoning, sprinkle with the parsley and serve with mashed potato or just a crisp baguette and a glass or two of cold, crisp white wine.