A Plea to Try Rabbit and Sobrasada Stew.

Spanish rabbit and bean stew (12 of 13)Most of the time, I don’t really care if you try what I prepare or not. Would be unreasonable of me to think that the majority of my readers are actually reading with some purpose? Yes, it probably would. Though, there are a small cohort who do try my stuff occasionally and most of the time they enjoy it. However, this one is different. It’s very easy. It’s very healthy. And, last but not least, it is incredibly tasty. You just have to try it. 

Your life will be a happier place. Your world view will be through tomato tinted glasses. You will be a better person. You have to try this Catalan Rabbit and Sobrasada Stew.


  • 1 rabbit
  • 2 onions
  • A few spoons of sobrasada (a Spanish sausage meat)
  • 2 tins of tomatoes
  • 1 courgette
  • 2 tins of butterbeans
  • A squeeze of tomato purée
  • 2 cloves of garlic
  • A glass of Spanish red wine
  • A handful of chopped parsley
  • Salt and pepper to season
  • Flour to dust the rabbit

First, chop the onions and garlic and soften them over a low heat.

Soften the onions and garlic while you soften your heart towards this stew.

Soften the onions and garlic while you soften your heart towards this stew.

Add the tomatoes to the onions. Add the glass of wine.

Don't fret, the tomatoes will break down in the cooking.

Don’t fret, the tomatoes will break down in the cooking.

Turn up the heat and cook until the tomatoes have broken down and a nice thick sauce is coming together. Season it and add the tomato paste.

The paste gives another tomato punch to the sauce. Punch away.

The paste gives another tomato punch to the sauce. Punch away.

Take the rabbit and slice it into stewable pieces.

You have to harden your heart when looking at the pleading pose of the rabbit.

You have to harden your heart when looking at the pleading pose of the rabbit.

There are lots of video’s online with instructions. It’s not difficult.

There now, that wasn't hard to do.

There now, that wasn’t hard to do.

That’s another reason to not shy away from this lovely dish. Dust the rabbit in seasoned flour and fry it in a little oil until lightly browned on both sides. Then spoon in the sobrasada.

The paprika in the meat give a lovely colour, aroma and taste.

The paprika in the meat give a lovely colour, aroma and taste.

Side note on sobrisada: This highly flavoured Spanish sausage meat is a great addition. Get yours from whoever supplies Spanish foods in your local. 

Get the sobrisada to the bottom of the pan. It will melt and add a wonderful flavour to the rabbit. Add the courgette. Add the tomato sauce.

The sauce is really rustic. That suits this Catalan peasant stew.

The sauce is really rustic. That suits this Catalan peasant stew.

Bring to a simmer and stew for 30 minutes with the lid on. Add the butterbeans. Stir the beans into the stew.

The stew is really coming together. The aromas will have you salivating.

The stew is really coming together. The aromas will have you salivating.

Warm through before adding most of the parsley.

Plenty of parsley. Add it just before the end.

Plenty of parsley. Add it just before the end.

Save a bit to decorate before serving with the rest of the wine.

Do you like my Catalan inspired table cloth?

Do you like my Catalan inspired table cloth?

I’m not kidding around on this one. Any idiot could prepare it. It is absolutely delicious. The sobrisada adds a depth of flavour and taste of Spain that is unique. One last time….. Give it a go!

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Latest comments
  • No pleading necessary – I’ve had it before and it’s delicious 😉
    That’s quite a typical dish in Majorca, sobrassada being a sausage of Balearic origin. The very best stuff still comes from the islands, but you can get a domestic version on the mainland and Sicily, which was once part of the kingdom of Aragon.

    • Thanks MD. it seems to be moving north. I get mine from a guy from Malaga who sells in local Dublin markets. Wonderful stuff.

      • I recommend throwing a few snails in as well. Rabbit and snails are very popular together in Spain and the sobrassada won’t mind at all 😉

        • If only I could get them in Dublin.

          • You can get them in France and I bet you might find some soubressade 😉

  • I have eaten this, or something virtually identical, on regular occasions when visiting my father in Catalunya. It is, as you say, food to make you happy. Molt deliciós, el meu amic… Sadly, I can’t get sobrassada round here, so I do what I can with chorizo and heaps of sweet paprika!

    • Good call on the substitutions. The dish is a lovely winter warmer. Nice in the summer too.

  • Nice, Conor! I’ve never had rabbit any way other than battered and fried like chicken. I love your gourmet style on wild game.

    • Do give this a go Debbie. It really is very flavoursome and easy to prepare.

  • It’s actually cool here and this would go down a treat. It’s on my list to do a rabbit dish here because I’m finally where they sell it!

  • wow, stunning stew connor…
    i wonder how you manage your weight with all those comforting dish all over your blog….

    • Lots of kilometres on the bike Dedy. Otherwise, I’d be as big as a house!

  • I’d like to see you plead a little more but we both know I’m going to make this anyway. Looks damn tasty Conor 👌

    • Ha! Excellent. I’m on holidays in France at present, so away from the computer most of the day. I did manage to spy your roast pork before having to put the iPad away. It looks fantastic. I’ll be back to it.

  • This is a dish that I know my husband would be crazy about…he loves rabbit. I doubt that I could find the sausage but I think chorizo might make an acceptable substitute.

    • It certainly would Karen. Perhaps a spoon extra of smoked paprika too? Let me know if you try it (and if he likes it).

      • Thanks for the tip about the smoked paprika…I have it in my pantry.

  • Everyone has been too courteous to remark on the beginning of your post: Milord I do protest!! Why on earth would any of us ‘give up’ 5-10 minutes or more of our busy day if we did not thoroughly enjoy what you have taken time to prepare and teach us! Come on, Conor!! You have one of the most enjoyable and practical posts in the socalled ‘blogosphere’ and I cherish to put many of your ‘ways of cooking’ aside to try!! Rant over!!! Love the word ‘cohort’ – a couple of friends use it forever!! Back to recipe: yes, shall try and enjoy tho’ with chorizo and Aussie wine!!

    • Thanks Eha. You and your ‘cohort’ are a big part of why I do this. I love the interaction. Technology allows me converse with you, while I’m sitting in rural France (as I am now) talking, about a dish from Spain, with an Australian. So many friends at all points of the compass. Thanks for bringing back to reality. Though, reality is a couple of weeks away, as I rusticate before returning to the real world.

      • Have those brilliant few weeks! Enjoy!! Tho’ some 19 C yesterday whilst watching Tour de France in Normandy did not leave me ‘impressed’! Hmmph – we were just one degree lower here in the Southern Highlands of NSW and it is our coldest month of the year 🙂 . . .

        • We are expecting 35° her in Bordeaux today. That is warm.

  • Well Conor, I’d be happy to make this rabbit stew if I could find rabbit at ANY local meat market in my neck of the woods. Never seen a rabbit EVER at any market here…

  • Delicious and rustic. Very nice, Conor. Would be great with chicken as well. Or sous-vide… Will have to look for sobrasada.

    • Thanks Stefan,
      We are in France at present. Believe it or no, we brought the sous vide with us. I hope to try a couple of things not usual in Ireland.
      More as it breaks…. If it breaks, the weather is too good.

      • Enjoy France!
        I think I’ll bring the sous-vide on my camper trip to Italy too — will be fun to show it to Silva and Marina when I meet them.
        Not sure what “more” if it (the sous-vide) breaks?

  • I love rabbit, I love stews and I`ve cooked similar things before, mostly with chicken. I am definitely going to cook this one! Thanks for the inspiration.

    • Delighted to have been of some assistance. Post it if you do, I’d love to see it.

  • Love to, but I have no idea where to get a rabbit.

    • We are so lucky to be able to get them in the local butcher.

  • This is how I like to eat. Rabbits are hard to come by around here, but I’m going to find one and make this recipe or perhaps rillettes. Yum! Great step by step as always.

    • Thanks Amanda. It would work very well with chicken too, if that is any inspirations?

  • I’m relieved at the balance in this post, Conor. I normally feel very guilty about not making the stuff I’ve seen on your blog and committed in my fickle head to cook; now I don’t have to, because you don’t care. However, you levelled the score by making me salivate at the photos of this dish, so we should both be happy.

    • Tara,
      If it were not for the public nature of this forum, I would, of course, let you know how much I care. But, I have the wife, two daughters, my mother and sundry other relations who may be scandalised by my outpourings.

      Perhaps, I should stick to the cooking?

      • Oh, dear. Are you a little too close to your subject, Conor? If you find yourself guarding your finished extraordinarily delicious meals with the knives used in their preparation, I know a guy who can help.

  • Great looking dish fella! Where do you get your Sobrasada?

    • I get it from Carlos, the Spanish guy who sells his stuff in Kilruddrey Market on a Saturday. He also does his own olive oil. Very special.

  • This looks wonderful! Your sausage looks very similar to our similar Mexican chorizo, which is soft and greasy! Wish I could try it!

    • Soft and greasy pretty well sums it up. There is a smoked variety too that is pretty nice too.

  • Hi Conor, your recipes are so great and I love to read your blog. Lived until last June for 7 years in Monkstown, so not far away from you. I found a rabbit, sobrasada as well in Hamburg 😃, so let’s start cooking and enjoy.

    • Hi Susan,
      I grew up on Trafalgar Terrace. When we got married, we built a house at the end of the garden (in Trafalgar Lane). We moved for space about 4 kilometres. I loved and still love Monkstown. I think the sea has a lot to do with that. Tell me please how the stew comes out. I really enjoyed it.

      • Hi Conor,
        worked out great, even if I forgot the courgettes 🙂
        Kind Regards

        • Excellent Susanne. Thanks for that. Though, the courgettes do help things along. As I type, I am a short distance away from a French field full of the most wonderful yellow and green courgettes. I hope I get to cook with them before I go home to Ireland.

  • I like rabbit a lot and that’s a wonderful dish….sadly rabbit won’t get past the customs post at the front door of our house…bunnies are not eaten:)

    • Tell ’em it’s chicken. It worked for me (until I was caught and flayed by my youngest daughter).

  • Thank you for sharing this recipe. I plan on giving it a go this weekend when I have time to butcher a rabbit. I raise New Zealand and Flemish Giant crosses for meat and I’m always on the look out for new rabbit recipes! This dish looks amazing!

  • Love your blog, your recipes and photos are mouth watering. You have inspired me to seek out rabbit and try to recreate my Maltese mums rabbit stew. Though I had never heard of sobrasada before, I might try and get some of that also as I think it could only enhance her recipe. Thank you.

    • Thanks Lillian. That is very kind of you. I am always on the lookout for a nice rabbit recipe. I would love to hear how this turns out and I would also like to see if I could recreate a Maltese stew too.

      • Will let you know how I go.

        Thanks again

  • Rich, rich looking stew.

  • Lovely stew Conor and I especially like the flavor combination. I love rabbit although the rabbit we get in the US is very mild and “tastes like chicken.” If you can find a rabbit farmer – yes they really have rabbit farmers – the flavor is better. Sobrasada (aka sobreasada) is very much like chorizo but made from a black pig somehow closely related to iberico pig. The black pig is unavailable in the US but there are a few specialty stores where sobrasada is available in DFW for a considerable price. Given I have some homemade chorizo I will use that instead. This will be a very nice fall dish. Thanks. 🙂

    • Thanks Richard. It was pretty wonderful an tasty. I think the rabbit I used was French and farmed.

  • My neighbor feeds all the wild rabbits and we have a prodigious amount of them – but she doesn’t feed them enough and they wander over and nibble off the bottoms of my trees and bushes in the winter, and eat off my lilies and flowers before they bloom. I’ve been threatening rabbit stew; now I have a real reason to follow through…this looks marvelous!

    The real question is could I work up enough nerve to do Thumper in and then skin him?

    • Think of him as dinner rather than Thumper and all will be fine.

  • Happy New Year Conor,
    I was lucky enough to get a couple of rabbits from a friend and I came across your recipe which looks fantastic. Which market do you get the Sobrasada from?
    Best regards,

    • Hi Brian,
      Carlos is the guy who sells it in the Stillorgan market on Wednesdays and Kilruddery House on Saturdays. Well worth a cooking, for sure.
      Happy New Year to you,

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