Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 (200 g) rabbit , legs seasoned with salt and pepper

  3. 75 g chorizo sausage , finely diced

  4. 1 onion , finely diced

  5. 2 garlic cloves , finely chopped

  6. 1 large carrot , chopped finely

  7. 2 sticks celery , finely diced

  8. 440 g chopped Italian tomatoes , undrained

  9. 1/2 cup white wine

  10. 2 cups water

  11. 1 teaspoon dried thyme

  12. 3 small potatoes , skin on, quartered

  13. 1/2 cup frozen peas two tablespoons chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.

  2. Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).

  3. Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.

  4. Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).

  5. Stir through the peas and cook a further 5 minutes or so.

  6. I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.

  7. Ladle into a couple of shallow bowls and sprinkle the parsley over before serving. ?


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