Rabbit with snails and grated black truffle
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.
Ingredients
Metric
Imperial
- 1 rabbit, with the liver, cut into pieces through the bone
- flour for dusting, seasoned with a pinch of salt and pepper
- 1 dash of olive oil
- 150g of bacon lardons
- 3 garlic cloves, finely grated
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 tbsp of tomato purée
- 150ml of sherry
- 2 tomatoes, skinned and diced
- 2 bay leaves
- 1 sprig of thyme
- 750ml of chicken stock, or as needed to cover the rabbit
- 24 snails, shell on
- salt
- 1 handful of flat-leaf parsley, finely chopped, for garnish
- preserved black truffle, to serve
- crusty bread, for serving
Method
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
- 150g of bacon lardons
- 3 garlic cloves, finely grated
- 1 onion, finely chopped
- 1 carrot, finely chopped
Add the tomato paste, and cook for a few minutes more
- 1 tbsp of tomato purée
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
- 2 tomatoes, skinned and diced
- 2 bay leaves
- 1 sprig of thyme
- 750ml of chicken stock, or as needed to cover the rabbit
- 24 snails, shell on
- salt
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
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