| Prep: 30 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 610 | 15g | 5g | 40g |
| sugars | fibre | protein | salt |
| 7g | 6g | 65g | 0.72g |
Why I Love Spanish Baked Rabbit with Truffles
I couldn’t be more excited to share this exceptional dish with you, which has quickly become a personal favorite: Baked Rabbit with Truffles. This unique Spanish recipe, though perhaps a bit off the beaten path for some, offers an extraordinary fusion of rich, rustic flavors paired with the elegance of earthy truffles. The beauty of this dish lies in its versatility, making it perfectly suitable for both an everyday family dinner or a special gathering.
A Twist On The Traditional
My roots may be firmly planted in the Californian tradition of fresh, locally sourced ingredients, but this recipe offers a delightful divergence from my usual dose of avocado toasts and wine country-inspired dishes. While the world of Spanish gastronomy is incredibly diverse and broad, this rabbit with truffles dish intrigued me in particular, and teasing out its full potential has been an absolute pleasure.
The use of rabbit in this recipe might initially surprise some, but upon tasting the well-seasoned meat, tenderly baked to perfection and imbued with the aromatics of garlic, rosemary, and thyme, you’ll surely fall in love with this Spanish treasure too. Don’t be intimidated by this noble meat—it’s every bit as approachable as chicken, yet offers a unique flavor that’s nicely amplified by the simple, robust ingredients that accompany it.
A Tribute to a Master
Ever since I stumbled upon the masterful recipes of Jamie Oliver, I’ve been inspired to explore the savory depths of Spanish cuisine. His ability to adapt traditional dishes in a way that makes them more accessible has greatly influenced my ethos in the kitchen. This Spanish Baked Rabbit with Truffles recipe is, in a manner, a tribute to his culinary mastery, even though it deviates from my Californian roots.
The truffles, in particular, bring an exquisite touch to this dish. Often hailed as the “diamonds of gastronomy”, these precious fungi lend an unmistakable aroma and a heady, earthy flavor to the dish. The finished result, a hearty ensemble of rabbit, vegetables, and truffles simmered in dry white wine, stock, and aromatic herbs, is a celebration of Spanish culinary tradition with an added touch of luxury.
So there you have it—a little journey from the sun-soaked valleys of California to the rich, enticing flavors of Spain. This Baked Rabbit With Truffles dish is a harmonious blend of simplicity, rustic charm, and decadence. I am confident that this recipe will be a delightful revelation to your culinary repertoire, and I can’t wait for you to try it at home!
What You’ll Need
- 1 whole rabbit (About 4-5 pounds)
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 8 cloves of garlic, minced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 1/2 cups of dry white wine
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 cup chicken stock
- 1 pound new potatoes
- 4 medium carrots, sliced
- 1 1/2 pounds fresh truffles, sliced thinly
- Parsley, to garnish
Method
Step One
Start by preheating your oven to 350°F. Clean the rabbit, cut it into pieces and season with salt and black pepper.
Step Two
Heat the olive oil over medium heat in a large skillet. Once heated, add the rabbit pieces and brown them on all sides. Once they’re nicely browned, remove the rabbit pieces from the skillet and set them aside.
Step Three
After removing the rabbit, add the garlic, onion, and bell pepper to the same skillet; cook until they are soft and starting to brown. Ensure you stir the garlic, onion, and pepper mixture occasionally.
Step Four
Next, you will add the white wine, rosemary and thyme to the skillet. Stir well. Cook the mixture until the wine is reduced by half.
Step Five
Now, return the rabbit pieces to the skillet and add the chicken stock, potatoes, and carrots. Bring the mixture to a simmer. Then, cover your skillet and place it in the oven.
Step Six
Bake for about 1 to 1 1/2 hours until the rabbit is tender and the vegetables are fully cooked.
Step Seven
A few minutes before the rabbit is done, generously layer the sliced truffles over the top. Continue to bake, uncovered, for about 5 more minutes.
Step Eight
Finally, remove the skillet from the oven and sprinkle with parsley for garnish. Allow the baked rabbit with truffles to cool for a few minutes before serving. Enjoy!
