Gazpacho manchego – rabbit stew with flatbread

Ingredients for 4 portions

• 1Rabbit, jointed
• to tasteSalt
• to tasteBlack pepper
• 6 tbspOlive oil
• 6 clovesGarlic, crushed, skin on
• 1Yellow onion, chopped
• 1Bell pepper, red, in strips
• 1Italian green pepper, in strips
• 3Tomatoes, grated
• 1 tspPaprika
• 200 gMushroom, in pieces
• 1 tspThyme
• 1 sprigRosemary
• 1Bay leaf
• ≈ 1.5 lWater
• 250 gGazpacho flatbread (torta cenceña)

Method

1. Season the rabbit with salt and pepper. Heat the oil in a large casserole or deep frying pan over a medium-high heat and brown the rabbit for 10 minutes, until coloured all over. Lift out and set aside.
2. In the same oil, fry the garlic, onion and peppers over a medium heat for 8 minutes, until soft.
3. Add the tomato and cook for 5 minutes. Stir in the paprika and mushrooms and cook for 3 minutes more.
4. Return the rabbit, add the thyme, rosemary, bay leaf and water and bring to the boil.
5. Simmer gently, half covered, for 45 minutes, until the rabbit is tender.
6. Meanwhile, break the flatbread into small pieces, about 3 cm.
7. Lift out the rabbit, take the meat off the bones and pull it into small pieces. Remove the rosemary and bay leaf and return the meat to the pan. There should be just over 1 litre of broth; top up with water if needed.
8. Bring the broth to the boil, add the flatbread and cook over a medium heat for 5–8 minutes, stirring gently, until the bread is soft and the broth has thickened. Check for salt.
9. Take off the heat and leave to rest for 5 minutes, then serve hot, straight from the pan.

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