Braised Rabbit

Ingredients

• 1 tablespoon olive oil

• 4 (200 g)  rabbit, legs seasoned with salt and pepper
• 75 g chorizo sausage, finely diced
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 large carrot, chopped finely
• 2 sticks celery, finely diced
• 440 g chopped Italian tomatoes, undrained
• 1/2 cup white wine
• 2 cups water
• 1 teaspoon dried thyme
• 3 small potatoes, skin on, quartered
• 1/2 cup frozen peas
• two tablespoons chopped parsley

Directions

1. 1

   Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.

2. 2

   Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).

3. 3

   Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.

4. 4

   Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).

5. 5

   Stir through the peas and cook a further 5 minutes or so.

6. 6

   I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.

7. 7

   Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.