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Rabbit Stew

meats, spanish

2 cup red wine
4 onions, coarsely chopped
4 green peppers, coarsely chopped
1 cup chick peas
1 bay leaf
2 tablespoon paprika
2 teaspoon salt
3 tablespoon flour

Cut the rabbit into pieces. Place in a stew kettle with wine, onions, peppers, chick peas, bay leaf, paprika and salt. Add enough cold water to cover and cook over low heat for two hours. Combine flour with 4 tablespoons cold water and mix until smooth. Add to stew and stir until slightly thickened. Serve with plenty of crusty bread.

Contributor: Esther Pérez Solsona

Yield: 6-8 servings

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