Wild Rabbit & Chorizo Stew

I love rabbit and I love Chorizo even more so it makes perfect sense to combine them together in this delicious warming stew. I‘be said it before and sound like a broken record but when there is a slight chill in the air, casseroles and stews make frequent appearances on our dinner table.

What I love about cooking with rabbit is that is high in protein and remain incredibly tender when cooking it. If you have never cooked with rabbit before, I tend to soak the meat in a saltwater brine solution overnight. The salt really helps tenderise the meat so there is no excuse for tough chewy meats.

You will find that the flavour of the chorizo takes this dish to the next level of awesomeness. The warm spices really enhance the stew and on a cold night, this will fill you up and put a smile on your face.

Serve with some crusty bread and a nice glass of red wine if you feel like being indulgent.


Wild Rabbit & Chorizo Stew

(serves two)

Prep time: 10 mins

Cooking time: 40 mins


• 1 rabbit

• 2 onions

• ¼ chopped chorizo

• 2 tins of tomatoes

• 1 courgette

• 2 tins of butterbeans

• A squeeze of tomato purée

• 2 cloves of garlic

• A glass of Spanish red wine

• A handful of chopped parsley

• Salt and pepper to season

• Flour to dust the rabbit


Chop the onions, garlic and soften them over a low heat.

Add the tomatoes to the onions and add the glass of wine.

Turn up the heat and cook until the tomatoes have broken down and a nice thick sauce is coming together. Season it and add the tomato paste.

Joint the rabbit and portion into pieces fit for stewing (I kept the legs whole).

Dust the rabbit in seasoned flour and fry it in a little oil until lightly browned on both sides. If you can, peel the casing from the chorizo so you are left with only the soft chorizo, this will break down when cooking and add a great flavour to the rabbit.

Add the courgette and tomato sauce and simmer with the lid on for half an hour then

add the butterbeans and stir them into the stew.

Serve warm before garnishing with parsley.


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