Spicy rabbit stew

Ingredients

• 60ml vegetable oil 
• 1 rabbit, cut into serving pieces  
• Dry rub
• 2½ tbsp paprika 
• 2 tbsp salt 
• 2 tbsp garlic powder 
• 1 tbsp black pepper 
• 1 tbsp onion powder 
• 1 tbsp cayenne pepper 
• 1 tbsp dried oregano 
• 1 tbsp dried thyme 
• 4 tbsp plain flour 
• 3 large onions, sliced 
• 250g assorted wild mushrooms, such as shiitakes, oysters, and chanterelles, sliced 
• 1 tbsp salt 
• ¼ tsp cayenne pepper 
• 1 tsp coarsely ground black pepper 
• 80g pancetta, finely chopped 
• 250ml port wine 
• 1 bay leaf 
• 500ml chicken stock 
• 2 tbsp green onions, chopped  

Method 

1. Heat the oil in a large heavy skillet over medium-high heat. 
2. Season the rabbit with the dry rub. 
3. When the oil is hot, brown the rabbit evenly, about 3 mins on each side. Transfer the rabbit to a platter and set aside. 
4. Add the flour to the skillet and, stirring constantly, make a medium brown roux, the colour of peanut butter. 
5. Add the onions, mushrooms, salt, cayenne, and black pepper and cook, stirring constantly, for 3 mins. 
6. Add the pancetta and cook for 2 mins. 
7. Return the rabbit to the pan and add the wine and bay leaf. Cook for 2 mins. 
8. Add the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, for 30 to 35 minutes, or until the rabbit is tender. Turn the rabbit pieces over in the sauce every 10 mins to prevent the rabbit from drying out. 
9. Sprinkle with green onions and serve immediately over mashed potatoes or with lots of crusty bread.