Rabbit with Snails
⏳ Time
1 hour
🥕 Ingredients
19
🍽️ Servings
6
Description
If you are using live snails, soak them for 5 minutes in a mixture of coarse salt and wine vinegar, then cover with cold water. Next, place the snails in a large pot, pour in <a href="/recipe/12200/">wine broth</a>, and put it on the heat. When the broth comes to a boil again, skim off the foam that forms on the surface, then reduce the heat and simmer with a loosely covered lid for about 2 hours until the snails are tender. The bouquet garni should include: 1 bay leaf, thyme, oregano, 1 small slice of dried orange peel, and 1 small stick of cinnamon.
Ingredients
- Saffron - to taste
- Garlic - 1 clove
- Pistachios - 12 pieces
- Shortbread Cookies - 2 pieces
- Chopped almonds - 8 pieces
- Chopped Sage Leaves - 3 tablespoons
- Veal Liver - 1 piece
- Rabbit - 2 lbs
- Snails - 12 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Wheat Flour - to taste
- Onion - 1 head
- Vegetable Oil - 7 fl oz
- Bouquet Garni - 1 bunch
- Tomatoes - 3 pieces
- Malt Vinegar - 6 fl oz
- Anise Vodka - 2 fl oz
- Veal broth - to taste
Step by Step guide
Step 1
The snails need to be pre-cooked and thoroughly dried.
Step 2
Season pieces of rabbit meat (you will need 10-12 pieces) with salt and pepper, coat in flour, and fry in vegetable oil in a cast-iron skillet (preferably) over medium heat. After about 20 minutes, when the meat is partially cooked, add the chopped onion and bouquet garni to the skillet.
Step 3
Once the onion turns light brown, add the tomatoes, previously peeled and seeded, and diced. Stir, allow to soften, and then add the vinegar and liqueur. Cover the pot and simmer for about 15 minutes until the liquid has reduced by half.
Step 4
Add broth or hot water. The liquid should cover the pieces of meat. Simmer covered for another 20 minutes.
Step 5
Fry the rabbit liver. In a mortar, grind the saffron, garlic, biscuits, pine nuts, almonds (previously blanched and chopped), and 1 tablespoon of chopped parsley until smooth. Add the liver and grind again. Dilute the resulting paste with a small amount of the liquid in which the meat is simmering, and pour the mixture into the pot. Add the snails as well.
Step 6
Simmer for 15 minutes over low heat. Before serving, remove the bouquet garni from the pot and sprinkle the contents with the remaining parsley.
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