Rabbit and snails with picada
Rabbit simmered in white wine with snails and a liver, almond and hazelnut picada.
Active time1 h
Cooking1 h 30 min
Total2 h
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Ingredients
- 2 carrots
- 1 bay leaf
- 5 garlic cloves
- 2 onions
- 5 g fresh parsley
- 1 leek
- 1000 g plain cooked snails in their shells
- 60 g raw rabbit liver
- 2000 g raw bone-in rabbit, liver separate
- 10 blanched toasted almonds
- 500 ml low-salt meat stock
- 40 g wheat flour
- 200 ml olive oil
- 10 shelled toasted hazelnuts
- 100 g jarred cooked tomato sauce
- 4 g salt
- 1 tsp dried thyme
- 500 ml dry white wine
Preparation
Peel and chop the onions, carrots and garlic. Trim the leek, rinse between its leaves and slice. Wash and chop the parsley. Cut the rabbit into pieces, season with salt and coat with flour.
2 carrots5 garlic cloves2 onions5 g fresh parsley1 leek2000 g raw bone-in rabbit, liver separate40 g wheat flour4 g salt- knife
- board
Heat the oil in a casserole. Brown the rabbit all over for about 15 minutes in uncrowded batches. Remove. Fry the liver for 3 minutes and set aside for the picada.
60 g raw rabbit liver200 ml olive oil- casserole
- tongs
Gently cook the onions, carrots and leek in the casserole for 10 minutes. Add the tomato sauce and reduce for 5 minutes. Meanwhile, blend the reserved liver with the hazelnuts, almonds, garlic, parsley and white wine to make a fine picada.
10 blanched toasted almonds10 shelled toasted hazelnuts100 g jarred cooked tomato sauce500 ml dry white wine- casserole
- spoon
- blender
Return the rabbit to the casserole. Add the picada, stock, thyme and bay leaf. Cover and simmer for 30 to 40 minutes, until tender.
1 bay leaf500 ml low-salt meat stock1 tsp dried thyme- casserole
- lid
Lift out the rabbit and remove the bay leaf. Strain the sauce through a sieve into a container, then return it to the casserole with the rabbit and cooked snails. Simmer for 10 minutes to heat the snails through.
1000 g plain cooked snails in their shells- skimmer
- sieve
- container
- casserole
Allergens
- Celery
- Gluten
- Molluscs
- Tree nuts
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration