Braised Rabbit

JustJanS's Note:

I made this for our dinner last night-it was good! The peas and potatoes made this an excellent one pot dish on a cold night.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 2

• 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
• ½ cup white wine
• 2 cups water
• 1 teaspoon dried thyme
• 3 small potatoes , skin on, quartered
• ½ cup frozen peas
• two tablespoons chopped parsley

Directions:

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.

Reviews

[Peter J]

Beautiful! I used some frozen rabbit fillets I bought recently and the only thing I changed was to use a frozen pea / corn mix rather than just the peas. I thought the chorizo was was a nice touch, along with seasoning well with pepper it gave it a wonderful tang that was great with the tomato and wine base.