Directions:
- 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.
- Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
- 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.
- Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
- Stir through the peas and cook a further 5 minutes or so.
- I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
- Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.49 Kcal (999 kJ) | ||
| Calories from fat | 55.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 2.31mg | 1% | |
| Sodium | 162.52mg | 7% | |
| Potassium | 798.13mg | 17% | |
| Total Carbs | 36.15g | 12% | |
| Sugars | 14.45g | 58% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 39mg | 65% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 1.8mg | 10% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 48.63 Kcal (204 kJ) | ||
| Calories from fat | 11.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 10% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 1% | |
| Sodium | 33.14mg | 7% | |
| Potassium | 162.76mg | 17% | |
| Total Carbs | 7.37g | 12% | |
| Sugars | 2.95g | 58% | |
| Dietary Fiber | 1.62g | 32% | |
| Protein | 1.08g | 11% | |
| Vitamin C | 8mg | 65% | |
| Vitamin A | 0.3mg | 44% | |
| Iron | 0.4mg | 10% | |
| Calcium | 19.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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