Rabbit with snails and grated black truffle

Rabbit with snails and grated black truffle

This recipe for rabbit and snails with black truffle is a classic combination in Catalan cookery. This rustic stew is perfect served with plenty of crusty bread to soak up the rich sauce.
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  1. Step 1

    First, dust the rabbit pieces with seasoned flour, setting aside the liver for later
  2. Step 2

    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
  3. Step 3

    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
  4. Step 4

    Add the tomato paste, and cook for a few minutes more
  5. Step 5

    Add the sherry to the pan to deglaze everything. Cook until the sherry has mostly bubbled away
  6. Step 6

    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
  7. Step 7

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