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Nettle & Rabbit Tapaz

Nettle & Rabbit Tapaz


  • 200g blanched nettles
  • 50g rabbit (cut into chunks)
  • 2tbsp light olive oil
  • 1 onion (finely chopped)
  • 2 cloves of garlic (chopped)
  • Chicken stock
  • White wine
  • Chilli flakes
  • Crushed black pepper


In a separate pan, lightly fry the rabbit until just browning, remove from heat.

Blanch the Nettle tips for about 45 seconds, thoroughly squeeze out the water, then chop finely.

Fry onion until translucent, and then add the garlic, cook for about a minute then add the nettles, chilli flakes and black pepper.

Add small amounts of stock, and wait for the nettles to absorb the liquid, then add more.

How much is up to you, and don’t forget to add a couple of slugs of cider.
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