Braised Rabbit

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.

• Ready In: 2 hrs 20 mins
• Serves: 2-4

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. 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. Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
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. Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
5. Stir through the peas and cook a further 5 minutes or so.
6. I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
7. Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.