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.