1/1 Photo of Braised Rabbit
2 hrs 20 mins
I made this for our dinner last night-it was good! The peas and potatoes made this an excellent one pot dish on a cold night.
My Private Note
Units: US | Metric
- 14.79 ml olive oil
- 4 (800 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 stick celery, finely diced
- 440 g chopped Italian tomatoes, undrained
- 118.29 ml white wine
- 473.18 ml water
- 4.92 ml dried thyme
- 3 small potatoes, skin on, quartered
- 118.29 ml frozen peas
- two tablespoons chopped parsley
- 1Heat 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.
- 2Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
- 3Add 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.
- 4Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
- 5Stir through the peas and cook a further 5 minutes or so.
- 6I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
- 7Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.
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Nutritional Facts for Braised Rabbit
Serving Size: 1 (692 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1136.5
- Calories from Fat 399
- Total Fat 44.3 g
- Saturated Fat 13.2 g
- Cholesterol 260.9 mg
- Sodium 760.9 mg
- Total Carbohydrate 71.9 g
- Dietary Fiber 12.5 g
- Sugars 15.0 g
- Protein 99.6 g