food for thought

by michelle

rabbit with white beans and chorizo

with one comment

Here’s a wonderfully complex rabbit dish. Serve it with crusty white bread and a fresh salad.

rabbit-with-white-beans-and-chorizo

If using dried beans soak 100g (3½ oz) overnight in 3 times their volume of water. Cook them until just tender then drain them and set aside (a can of white beans will work too). Cut a fresh rabbit into 6 or 8 pieces and season with salt and pepper. Preheat the oven to 180ºC (350ºF). In a large casserole sauté the rabbit until colouring a little then turn up the heat and add 1 tablespoon of honey dissolved in 1 tablespoon of hot water. Cook briefly and turn the pieces until they are glazed and slightly caramelised. Add 10 whole peeled brown shallots, 120g (4¼ oz) of mushrooms, 6 cloves of garlic and 200g (7 oz) of sliced semi-dried chorizo. Sauté for 2 minutes making sure everything becomes coated in the glaze then add 100ml (3½ fl oz) of white wine and stir to deglaze the pan. Add the beans, 2 large peeled and chopped tomatoes (or 1 can), 12 fresh sage leaves, the peel of ½ an orange and 500ml (1 pint) of chicken stock. Season with freshly ground black pepper and bring to the boil. Cover the surface of the casserole with a cartouche (a round piece of baking or grease-proof paper) and put the lid on. Cook on the centre shelf of the oven for 30 minutes and check whether the rabbit is tender and beginning to fall away from the bone. Add ½ a cup of fresh breadcrumbs and 6 finely chopped black olives. Cover and cook for a further 20 minutes.

*Adapted from a recipe in ‘arabesque’ by Greg and Lucy Malouf.

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Written by michelle picker

July 12, 2015 at 5:49 am

One Response

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  1. My kind of meal! 🙂

    Daniel Agüera

    July 14, 2015 at 7:46 am


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