Slow cooked rabbit with chorizo and mushrooms
Slow cooked rabbit with chorizo and mushrooms
Slow cooked rabbit with chorizo and mushroom1 rabbit, cut into 8 pieces.9 ounces field mushrooms, cleaned and thickly sliced1/2 dried chorizo sausage, sliced2 cinnamon sticks1 onion, finely chopped1 clove garlic, sliced2 bay leaves (I prefer fresh)Salt and pepper11/2 cups fino (dry) sherry (or white wine)1 can Italian tomatoesExtra virgin olive oil to drizzle2 tbsp parsley, chopped, to finishPreheat 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.
