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Nettle & rabbit tapaz

Discussion in 'Recipes' started by stephenjames213, Jan 4, 2012.

  1. stephenjames213

    stephenjames213 Technical Support

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    • 200g blanched nettles
    • 50g rabbit (cut into chunks)
    • 2tbsp light olive oil
    • 1 onion (finely chopped)
    • 2 cloves of garlic (chopped)
    • Chicken stock
    • White wine
    • Chilli flakes
    • Crushed black pepper


    1. In a separate pan, lightly fry the rabbit until just browning, remove from heat.
    2. Blanch the Nettle for 30 seconds, squeeze out the water, then chop finely.
    3. Fry onion until translucent, and then add the garlic, cook for about a minute
    4. Add the nettles, chilli flakes and black pepper.
    5. Add the stock little at a time, and wait for the nettles to suck up the liquid, then add more. How much is your choice , and don’t forget to add a couple of slugs of cider.