Slow cooked rabbit with chorizo and mushrooms

Slow cooked rabbit with chorizo and mushrooms

Slow cooked rabbit with chorizo and mushrooms
Slow cooked rabbit with chorizo and mushrooms recipe

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.