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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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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. 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. 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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