You know those Sundays when you want to make a proper meal, but without spending your whole day on it? This Basque-style rabbit is exactly the answer. Ten minutes of prep, forty minutes of unattended simmering, and a dish that smells like the Basque Country.
Ingredients :
- Rabbit legs — The most practical cut of rabbit — less bony than the saddle, it holds up well to long cooking without falling apart. Get them with the skin on if possible; it helps with browning. Available at the butcher or the meat section of supermarkets.
- Red peppers — Only the red ones, not the green. They are sweeter, milder, and they give the sauce its bright color. Avoid wrinkled or soft peppers — you would lose out on texture and taste.
- Espelette pepper — Not Cayenne, not paprika — Espelette has a mild, fruity heat that others lack. It’s easily found in the spice aisle. And remember: it goes on the plate, not in the pot.
- Tomato paste — Just one tablespoon, but it does a lot. It intensifies the sauce’s flavor without making it heavy, and gives it a deeper red color.
