Feeling Gamey

That adventurous side of me kicked in a few days ago, cooking-wise anyway. I thought for fun and a bit of change, I’ll serve kangaroo burger to the boys for dinner, which I did. I’ve had them a couple of times before and really enjoyed it. I told my husband it was kangaroo burger, I probably shouldn’t have. We didn’t tell our son it was kangaroo and what do you know…he ate it! With kangaroo burger, you have to make sure the meat is cooked through. Serve it like you would serve a beef or chicken burger. I particularly prefer it though with caramelised onion and salad leavesThen a few days after the kangaroo burger night, it was another hopping meat served to the boys. This time I didn’t tell them both what meat was in the stew. My husband kidded … hmm, koala? No, it wasn’t koala but wild rabbit. I saw this recipe online for Spanish rabbit and chickpeas stew. Reading through the ingredients, the dish really sounded tasty and delicious and it was, served with rustic bread that you dip in the gravy.

Spanish Rabbit and Chickpeas Stew

Ingredients

  • 2 tbsp extra virgin olive oil
  • 340 g (12 oz) boneless rabbit, cut into large chunks
  • 2 onions, roughly chopped
  • 3 garlic cloves, chopped
  • 1 large red pepper, seeded and roughly chopped
  • 1 tbsp paprika, preferably smoked
  • ½ tsp mild chilli powder
  • ½ tsp ground cumin
  • large pinch of ground cinnamon
  • 2 bay leaves
  • 250 ml (8 ½ fl oz) dry white wine
  • 250 ml (8 ½ fl oz) chicken stock
  • 1 can chopped tomatoes, about 225 g
  • 2 tbsp tomato purée
  • 3 tbsp chopped fresh flat-leaf parsley
  • 2 pinches of saffron threads
  • 4 tbsp hot water
  • 1 can chickpeas, about 400 g, drained and rinsed
  • 225 g (8 oz) new potatoes, scrubbed and halved
  • 2 sprigs of fresh oregano or marjoram, leaves coarsely chopped
  • grated zest and juice of 1 small orange
  • salt and pepper

Method

1.   Heat the oil in a flameproof casserole, add the chunks of rabbit and sauté until browned on all sides. Add the onions, garlic and red pepper and fry, stirring frequently, for 5 minutes or until the onions have softened. Add the paprika, chilli powder, cumin, cinnamon and bay leaves, stir well and fry for 1 minute.

2.   Add the wine, stock, tomatoes with their juice, tomato purée and half of the parsley. Cover and bring to the boil, then reduce the heat to very low and simmer for about 40 minutes or until the rabbit is very tender. Meanwhile, crumble the saffron into a small bowl and add the hot water. Stir, then leave to soak for 15–20 minutes.

3.   Add the chickpeas and potatoes to the stew, together with the saffron and its soaking water, the oregano or marjoram, and orange zest and juice. Stir, then simmer for 25–30 minutes or until the gravy has thickened and is not too soupy. Taste and add seasoning if needed, and remove the bay leaves if you prefer. Serve hot, sprinkled with the remaining parsley.Oh, when my son finished his serve and asked me what meat was that, I said it was rabbit…he said it was nice and asked for more. 🙂Recipe link : Spanish Rabbit and Chickpea Stew

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This entry was published on May 4, 2012 at 4:57 pm. It’s filed under cooking, food, recipes, Vegetarian and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Feeling Gamey

  1. It’s funny how you have to trick your son. Ms. R and I have done similar things with our daughters. Of course, they are now bith vegetarians! LOL!

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