rabbit with chorizzo

[pete evans]

made rabbit and chorizo from a recipe out of this weeks shooting times. very tasty, a couple of wild meat sceptics had seconds.

[Hammergun]

Any chance you could post it? Not everyone reads the Shooting Times!

[pete evans]

RABBIT HOT POT WITH CHORIZO AND THYME

 

INGREDIETS (serves four)

 

500g chorizo sausage

2 rabbits meat taken from bone and cut into cubes

1 onion finely chopped

2 cloves of garlic

1 good sprig of fresh thyme

1 bay leaf

1 glass of white wine

2 tins chopped tomatoes

1 chicken stock cube

3 or 4 potatoes

salt pepper butter

 

 

METHOD

 

1 preheat oven 220

 

2 remove chorizo skin and cube into 1 cm cubes

 

3 seal rabbit in olive oil until brown then put to one side

 

4 add more olive oil to pan and turn heat downfry onions and garlic for about 1 minute then add chorizo thyme and bay leaf. Cook for a further three minutes. Add wine and allow to reduce by half.

 

5 add tomatoes and stock cube dissolved in 1 litre of boiling water

 

6add rabit and bring to boil, THEN TURN DOWN TO SIMMER. meanwhile peal potatoes and slice into 1 cm thick slices.

 

7 remove thyme and the bay leafplace the rabit sausage etc into an oven proof dish

 

8 layer the potatoes on top overlapping in straight lines like the scales on a fish

 

9 melt butter and brush over the potatoes before placing in the oven. turn heat down to 180

 

10 cook untill the potatoes are golden brown and the rabbit is tender

 

11 serve with a little rice cooked in chicken stock

this goes well with a good red, rioja merlot etc