Rabbit stew with mushrooms and chestnuts in a slow cooker

Although it is difficult for the islands for autumn to arrive and summer almost comes together with “winter”, we do like to prepare dishes worthy of this season in which we are entering.

And it is that it is a season in which you already fancy those comforting stews in which you can dip bread and also have the possibility of adding seasonal ingredients such as chestnuts or even mushrooms.

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

On the other hand, those of you who already know me know that I love these types of preparations but I can't always dedicate the long time they would need to them, which is why I propose this delicious stew in the WMF pressure cooker , a must that be in every kitchen.

Perfect WMF pressure cooker and Emile Henry ceramic mortar and pestle

INGREDIENTS (for 4 people)

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

majado:

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

ELABORATION

1. Brown the rabbit, previously seasoned, in batches in the WMF pressure cooker , set aside.
2. Add the onion, garlic and the aromatic bundle to the pot, sauté for a few minutes. Once the onion is poached, add the brandy and cook until the alcohol evaporates completely.
3. Then add the pieces of rabbit and mushrooms. We wet with the broth, bring to a boil and close the pot. We 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 helping it by changing the closed position to the depressurization position or simply removing the pot from the heat and waiting.
5. While the stew was cooking, it is time to prepare the majado. To do this, in a frying pan we will have fried the whole garlic together with the nuts. Reserve until the ingredients are tempered.
6. We crush all the ingredients together in our Emile Henry mortar , garlic, nuts, bread spikes, chestnuts and the tablespoon of oil used to fry the ingredients. We work well until we get a paste.
7. We return to the stew, now we would have to open the pot and finish the preparation; To do this, we incorporate the chestnuts and the majado, cook over medium heat for a few minutes or until we see that the room has mixed, we check for salt and pepper.
8. We let rest for 10 minutes and... Enjoy!

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

oh! Just one more thing, have some good bread nearby because you'll want to sopete.

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

* The mushrooms can be replaced by the mushroom that you like the most, each mushroom has its own taste but this way you can get different aromas with the same base.

**If the chestnuts were raw, they would have to be added to the cook together with the rabbit, and if they were pilongas chestnuts, they would have to be soaked for 8 hours and incorporated just as if they were a raw chestnut.