Rabbit Stew with Chorizo and Fennel
recipe

A delicious rabbit stew combining tender rabbit meat, spicy chorizo, and aromatic fennel. This dish requires minimal effort, and slow cooking brings out the best in all the ingredients. Perfectly paired with spaghetti.
Preparation Time: 3 hours 30 minutes
Serving Size: 4

Ingredients:

- 1 kg rabbit, chicken, or beef
- 2 raw chorizo sausages
- 2 carrots
- 2 celery stalks
- 1 large onion
- 1 clove garlic
- 1 fennel bulb
- 1 can crushed tomatoes
- 5 dl chicken broth
- 3 dl white wine
- 1 tablespoon smoked paprika
- 1 sprig rosemary
- 2 sprigs thyme
- Juice of 1 orange
- Flour
- Salt
- Pepper
- Drizzle of olive oil

Instructions:

1. Dust the meat in flour and brown it in a pot with olive oil.
2. Add the chorizo, smoked paprika, onion, celery, fennel, and carrots. Cook until the vegetables soften and the sausage colors.
3. Pour in the wine and let it simmer until the liquid reduces by half.
4. Stir in the herbs, crushed tomatoes, chicken broth, and orange juice. Season with salt and pepper. Bring to a boil.
5. Transfer the pot to a 150°C (300°F) oven and let it simmer for about 3 hours.
6. Serve the stew with spaghetti and a side of orange gremolata.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 35 g
- Carbohydrates: 25 g
- Fat: 20 g
- Fiber: 5 g

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