Rabbit stew with mushrooms and chestnuts in a slow cooker

Although autumn takes a while to arrive on the islands and summer almost merges with “winter”, we do like to prepare dishes worthy of this season that we are entering.

It is a season in which we already crave those comforting stews in which we dip bread and also have the possibility of adding seasonal ingredients such as chestnuts or even mushrooms.

On this occasion, although I would have liked to add mushrooms, which have not yet arrived here, I have used two types of mushrooms that you all have on hand and, in addition to that, some chestnuts that were waiting for me in the freezer from last season, that is, an ideal stew to finish off those last stocks and make way for the new ones that are yet to arrive.

On the other hand, those of you who already know me know that I love this type of preparation, but I cannot always dedicate the long time that they would require, which is why I propose this delicious stew in the WMF pressure cooker , a must that should be in every kitchen.

WMF Perfect pressure cooker and Emile Henry ceramic mortar

INGREDIENTS (for 4 people)

• 1 rabbit cut into large pieces
• 125 g Portobello mushrooms cut into 4 or 8 pieces depending on size*
• 125 g white mushrooms cut into 4 or 8 pieces depending on size*
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 200 g of stewed chestnuts**
• 300 ml of meat broth
• 1 cup of brandy coffee
• 1 bunch of aromatic herbs (bay leaves, thyme, rosemary)
• Extra virgin olive oil
• Salt
• Pepper

Crushed:

• 4 almonds
• 3 hazelnuts
• 1 garlic
• 4 bread peaks
• 1 tablespoon chopped parsley
• 1 cooked chestnut
• 1 tablespoon extra virgin olive oil

ELABORATION

1. We brown the rabbit, previously seasoned with salt and pepper, in batches in the WMF pressure cooker , and set aside.
2. Add the onion, garlic and the bundle of herbs to the pot and sauté for a few minutes. Once the onion is sautéed, add the brandy and cook until the alcohol has completely evaporated.
3. Next, add the rabbit pieces and the mushrooms. Moisten with the broth, bring to the boil and close the pot. Cook for 12 minutes once the two pressure rings have risen and the pot begins to sing.
4. Once the cooking time has elapsed, we wait for the pressure to drop by helping it change the closed position to the depressurization position or simply removing the pot from the heat and waiting.
5. While the stew is cooking, it is time to prepare the mash. To do this, fry the whole garlic in a frying pan along with the nuts. Set aside until the ingredients cool down.
6. In our Emile Henry mortar, we crush all the ingredients together: the garlic, the nuts, the breadcrumbs, the chestnut and the tablespoon of oil used to fry the ingredients. We work well until we obtain a paste.
7. We return to the stew, now we have to open the pot and finish the preparation; to do this, we add the chestnuts and the mash, cook over medium heat for a few minutes or until we see that the sauce has thickened, we check for salt and pepper.
8. Let it rest for 10 minutes and... Enjoy!

Has this stew convinced you to start the autumn with a preparation that will take your breath away? At home we love it and we always prepare it whenever we can, it is a simple but very tasty recipe.

Oh! Just one more thing, keep some good bread nearby because you'll want to dip into it.

WMF Perfect pressure cooker , Emile Henry ceramic mould and Pallarès stainless steel kitchen knife

* The mushrooms can be replaced with the mushroom of your choice. Each mushroom has its own flavour, but this way you can achieve different aromas with the same base.

**If the chestnuts were raw, they would have to be added to the cooking with the rabbit, and if they were pilonga chestnuts, they would need to be soaked for 8 hours and added in the same way as if they were raw chestnuts.