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.
- Total:
Ingredients
- 1rabbit, with the liver, cut into pieces through the bone
- flour for dusting, seasoned with a pinch of salt and pepper
- 1dash of olive oil
- 150g of bacon lardons
- 3garlic cloves, finely grated
- 1onion, finely chopped
- 1carrot, finely chopped
- 1tbsp of tomato purée
- 150ml of sherry
- 2tomatoes, skinned and diced
- 2bay leaves
- 1sprig of thyme
- 750ml of chicken stock, or as needed to cover the rabbit
- 24snails, shell on
- salt
- 1handful of flat-leaf parsley, finely chopped, for garnish
- preserved black truffle, to serve
- crusty bread, for serving
Instructions
Step 1
First, dust the rabbit pieces with seasoned flour, setting aside the liver for laterStep 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 asideStep 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 softenedStep 4
Add the tomato paste, and cook for a few minutes moreStep 5
Add the sherry to the pan to deglaze everything. Cook until the sherry has mostly bubbled awayStep 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 hourStep 7
Serve topped with parsley and grated black truffle and a side of crusty bread