Catalan-Style Rabbit Stew Recipe with Sherry and Mushrooms | Saveur

Name: Catalan-Style Rabbit Stew Recipe with Sherry and Mushrooms | Saveur
Ingredients: Kosher salt; ½ cup olive oil, divided; 1 whole rabbit (2½–3 lb.), cut into 11 pieces (see headnote); 7 oz. coarsely chopped mushrooms (preferably a variety; about 2¼ cups; 2 garlic cloves, coarsely chopped; 1 medium green bell pepper, finely chopped; 1 medium onion, finely chopped; ⅓ cup raw blanched almonds, finely ground in a food processor or mortar and pestle; 1 cup dry sherry; Kosher salt and freshly ground black pepper

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Conejo borracho is a hearty, sherry-rich rabbit stew recipe we learned to make from Grandmas Project star Justina Terés at her home in Catalonia, Spain.

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Ingredients

Kosher salt
½ cup olive oil, divided
1 whole rabbit (2½–3 lb.), cut into 11 pieces (see headnote)
7 oz. coarsely chopped mushrooms (preferably a variety; about 2¼ cups
2 garlic cloves, coarsely chopped
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
⅓ cup raw blanched almonds, finely ground in a food processor or mortar and pestle
1 cup dry sherry
Kosher salt and freshly ground black pepper