Groundhog Gastronomy: A Complete Guide to Cooking Groundhog.

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4. But This is viable,,

RABBIT WITH SNAILS

Ingredients (for 4 people)

1 rabbit (1.2 kg)
1 kg (2.2lbs) purged snails
½ kg (1.1lb) pork ribs
8 thin sausages
1 dl (3.5oz) rancio wine or brandy
1 thyme sprig
1 marjoram sprig
1 onion
2 tomatoes
4 garlic cloves
salt
black pepper
olive oil
water

Preparation

1. Clean snails, which should have been fasting for a few days, and
discard dead ones. Place in a pan with a splash of olive oil over high
heat and covered.

2. Cook for a while for the snails to disgorge. First, they produce a
yellowish foam that disappears as the snails cook.

3. In a different pan, season rabbit with salt and pepper and brown.

4. Reserve on a platter.

5. In the same pan, prepare a sofregit with finely chopped onion, garlic
and grated tomato.

6. Once ready and sweat, add aromatic herbs, rabbit chunks, snails and
hot water.

7. Cook slowly until rabbit meat is tender, or for about 40 minutes.8. Stir occasionally. Adjust salt, stir saucepan so all ingredients are
covered by the juice. Then it can be served, but the taste is best when
left to stand for a while.

Comments

Rabbit with snails is a town festival dish in many towns throughout
Catalonia. You can even add shrimp, crayfish, or lobster to make it even
more attractive. In this recipe, the snails are cooked covered with a splash
of oil instead of boiled to preserve their flavour.
Some people also, in addition to rancio wine, add a dash of anisette or
even an almond picada.

Enjoy!