Rabbit with Chorizo in a creamy white wine sauce

[Doc Holliday]

I cooked this on Saturday evening but was planning to do it for our Halloween dinner which I decided against as I didn't weant to be disturbed by trick ot treaters.

 

Anyhow, the recipe goes something like this (based on 2 persons):

 

2 rabbits (I used the loins and the legs boned)

2 thick slices of proper sized Chorizo (diced)

1 med. onion, sliced

4 cloves garlic chopped

1 red pepper diced

6 Mushrooms (all I had were chestnut 'shrooms) quatered

250 ml white wine

250 ml of good chicken stock

Few sprigs of fresh oregano or tarragon or majoram chopped (I used tarrogon)

2 bay leafs

150ml dopuble cream

Chopped parsley

 

If you're using whole rabbits then joint them in the usual way (personally I prefer the loins & legs boned & diced as it's the only meat I think worth bothering with on them).

 

In a large-ish flat bottomed pan/wok cook the Chorizo until crisp and brown. Remove and set aside, reserving pan juices.

 

Cook rabbit portions/pieces in the juices until browned. Remove rabbit and set aside with the cooked chorizo.

 

Cook , onion, pepper & 'shrooms in pan drippings until tender. Used the wine & stock to keep pan from drying out. Add the rest of the wine & chicken stock & bay leaves. Bring back to boil then simmer for a few minutes then add the cream garlic & herb(s). Allow to heat through before adding the rabbit & chorizo. Leave to simmer to reduce for 20 - 30 minutes (if still not quite thickened add a little cornflour mixed with cold water and cook in. Season to taste but go easy on the pepper as it easily over powers the rest of the dish.

 

I served this with roasted butternut squash and sauteed potatoes. The potatoes were sauteed in the pan juices after the rabbit and before the veg.

 

Enjoy!

Edited October 12, 2009 by Doc Holliday