If you need a tasty dish for rabbit, look no further. I found it useful to have a mouli for the sauce.
- 3 tbsp olive oil for frying
- Approx 200g raw chorizo sausages
- 1 rabbit, jointed
- 200g cherry tomatoes, or home grown tomatoes
- 4 colves of garlic
- 1/2 tsp smoked paprika, 1/2 tsp hot paprika
- 2 pointed red peppers, halved and grilled to char the skin
- 200 ml light stock (chicken, vegetable or rabbit)
- 2 tbsp finely chopped fresh parsley
- 1 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- In a large frying pan with a lid, heat the olive oil to a low/moderate heat. Fry the chorizo until the fat runs. Remove it from the pan, and set aside.
- Season the rabbit with salt and pepper, and fry until browned on all sides, around 5 minutes
- Put the tomatoes, garlic and paprika in a blender and blitz. Then put the mixture through a mouli to get rid of any seeds.
- Add the tomato sauce to the rabbit in the pan, bring to a simmer, and reduce the sauce over a low heat for around 15 minutes.
- Remove the charred skin from the peppers, chop them roughly, and add them to the pan, along with the chorizo and stock, and bring back to a simmer.
- Cover the pan and cook slowly for around an hour, until the rabbit is falling from the bone. Strip the meat from the bones, and put it back into the stew.
- Just before serving, mix the parsley, lemon and olive oil and drizzle over the stew.
I’m not sure what you are meant to serve this with, we had potatoes.