in Spain

Rabbit a la Gioff

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Ingredients for 4 servings:

  • 1 rabbit
  • 4 tbsp oil (olive oil)
  • 100 g pine nuts
  • 1 bulb(s) garlic
  • 1 cup(s) raisins
  • ½ cup(s) brandy
  • 1 liter chicken broth
  • 1 tbsp corn flour or a little more
  • salt and pepper
  • 4 onions

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rabbit with brandy raisins and pine sauce

Divide the rabbit into 8 pieces, season with pepper and salt, coat in flour, and fry over low heat in olive oil, then transfer to a casserole dish. Toast the pine nuts and finely chopped onion in the remaining oil in the pan. Chop the whole garlic clove and add. Season with salt and pepper. Add the raisins, preferably soaked in brandy the day before, and 1 liter of good chicken stock. Pour this mixture over the rabbit pieces in the casserole dish. Cook everything together for about 30 minutes, thicken with a little cornflour, and simmer gently for another 10 minutes. If desired, you can finish with sweet cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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