Braised Rabbit

14 ingredients
7 steps

Ingredients

  • 1 tablespoon olive oil
  • 4 (200 g) rabbit, legs seasoned with salt and pepper
  • 75 g chorizo sausage, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 large carrot, chopped finely
  • 2 sticks celery, finely diced
  • 440 g chopped Italian tomatoes, undrained
  • 1/2 cup white wine
  • 2 cups water
  • 1 teaspoon dried thyme
  • 3 small potatoes, skin on, quartered
  • 1/2 cup frozen peas
  • two tablespoons chopped parsley

Directions

  1. 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. 2
    Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
  3. 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. 4
    Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
  5. 5
    Stir through the peas and cook a further 5 minutes or so.
  6. 6
    I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
  7. 7
    Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

Products Matching These Ingredients

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