Rabbit with snails and grated black truffle

Not yet rated

Rabbit and snails is a classic pairing in Northeastern Spanish cookery. Here they are combined into a rustic stew. This dish is perfect served with crusty bread to soak up the sauce. We’ve added a touch of luxury with some grated black truffle. Some cooked snails are sold with their shells but separated from them. If that’s the case, just tuck the snails back into their shells before adding them to the stew.

First published in 2023






First, dust the rabbit pieces with seasoned flour, setting aside the liver for later

  • 1 rabbit, with the liver, cut into pieces through the bone
  • flour for dusting, seasoned with a pinch of salt and pepper

Heat a splash of oil in a large, lidded casserole dish over medium heat. Fry the floured rabbit pieces in the pan until golden on all sides, then remove from the pan and set aside

  • 1 dash of olive oil

Add the bacon lardons to the same pan and cook until the fat renders out. Add the garlic, onion and carrot and fry until softened


Add the tomato paste, and cook for a few minutes more


Add the sherry to the pan to deglaze everything. Cook until the sherry has mostly bubbled away

  • 150ml of sherry

Mash the reserved rabbit liver into the sauce. Add the tomatoes, bay leaves, thyme, stock, shell-on snails, a pinch of salt and the rabbit pieces. Turn the heat down and simmer with a lid on for around ¾ of an hour


Serve topped with parsley and grated black truffle and a side of crusty bread

  • 1 handful of flat-leaf parsley, finely chopped, for garnish
  • preserved black truffle, to serve
  • crusty bread, for serving
First published in 2023

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.