Slow-cooked rabbit with chorizo and mushrooms
“Autumn's damp earth explodes with a profusion of rich and hearty mushrooms.”
- 1 rabbit, cut into 8 pieces
- 250g field mushrooms, cleaned and thickly sliced
- ½ a dried chorizo sausage, sliced
- 2 cinnamon sticks
- 1 onion, finely chopped
- 1 clove garlic, sliced
- 2 bay leaves (I prefer fresh)
- salt and pepper
- 1½ cups fino (dry) sherry (or you can use white wine)
- 1 tin Italian tomatoes
- extra virgin olive oil to drizzle
- 2 tbsp parsley, chopped to finish
A delicious and richly flavoured version of a dish from the Catalan region where it is typical to cook wild rabbit with sausage and cinnamon together - hunter style. I have not attempted to explain how to cut up a rabbit, so get your butcher to show you. Once you understand its skeletal form it really is quite easy. Chicken, of course, makes a good replacement.
Method
Pre-heat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves.
Season with salt and pepper, add the sherry and tomatoes, mix well then drizzle with a little olive oil.
Cook for 1 1/2 hours, or until the meat feels soft and pulls away easily from the bone.
Serves 4.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
