Slow cooked rabbit with chorizo and mushrooms









Slow cooked rabbit with chorizo and mushroom

1 rabbit, cut into 8 pieces.

9 ounces field mushrooms, cleaned and thickly sliced

1/2 dried chorizo sausage, sliced

2 cinnamon sticks

1 onion, finely chopped

1 clove garlic, sliced

2 bay leaves (I prefer fresh)

Salt and pepper

11/2 cups fino (dry) sherry (or white wine)

1 can Italian tomatoes

Extra virgin olive oil to drizzle

2 tbsp parsley, chopped, to finish

Preheat oven to 350 degrees Fahrenheit.

Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 1 and 1/2 hours or until the meat feels soft and pulls away easily from the bone.

Serves 4.





