Stewed rabbit with nasturtium mushrooms
Rabbit and mushroom combination typical of mountainous areas, such as Ezcaray (La Rioja), which gives rise to a juicy stew. Nasturtiums have been chosen for this occasion, but they could be foxes or thistle mushrooms.
Chef: Francis Paniego
Heir to an important saga for hoteliers, he is the great kitchen innovator in Riohan. He divides his life between Echaurren, the family restaurant in Ezcaray, where he has his restaurant, El portal de Echaurren, and Tondeluna, the gastro bar in Logroño.
- Bay leaf, salt and pepper
- 100 ml of brandy
- 200 g of carrots
- 200 g of onions
- 2 kg of chopped rabbit
- 200 g onions
- 100 g onions
- 500 g nasturtium mushrooms (Tricholoma portentosum)
- 300 ml of white wine
- 1/2 liter of meat broth
- 2 cloves garlic
- Season the rabbit pieces, mash them in flour, fry them until golden brown. Take them out of the pan and transfer them to a saucepan.
- In the same oil, fry the chopped vegetables until golden brown. Reserve some onions to stew with the mushrooms. Add bay leaf, salt and pepper.
- Pass this vegetable retry through a sieve or sieve and pour it over the fried rabbit. Put the casserole on the fire, add brandy, white wine and leave to reduce. Cover with broth and cook until the rabbit is soft.
- While the rabbit is cooking, clean the mushrooms very carefully and choose the smallest ones. Stew the preserved onion and when it spreads, add the mushrooms. Let them cook until they release almost all the water, but not all. At this time, transfer the mushrooms with their juice to the rabbit pot so that both things end cooking at the same time.
- Peel a squash, grate it, wash it, season it and fry it in plenty of hot oil until golden brown.
- Serve the rabbit and mushroom stew with their sauce and add rusty sliced french fries as a side dish.
Now is your time.