Braised Rabbit

Total Time: 2 hrs 20 mins Preparation 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
• 1/2 cup wine
• 2 cups water
• 1 teaspoon dried thyme
• 3 small potatoes, skin on, quartered
• 1/2 cup frozen peas
• two tablespoons chopped parsley

Recipe

• 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.