Rabbit and chorizo casserole recipe. Cooked slowly in the slow cooker/crock pot.Posted by Fiona Nevile in Pheasant and Game | 7 comments
I discovered recently that one of our local butchers sells rabbits that are shot on the local studs. They are cheap too – at £5.00 a pair. Apart from pigeon this probably the cheapest, happy meat that you can buy in the UK.
We used to eat a lot of rabbit when I was growing up. A traditional rabbit stew with vegetables. Then I didn’t eat rabbit for years and I know the reason why. Skinned rabbit looks to me a bit like a small, skinned dog or cat.
Over the past year or so, I’ve put aside this silly nonsense and discovered the delights of rabbit again. I think that this is our best rabbit recipe to date. The choritzo adds a zing to the dish and the pearl barley brings softness. We happily ate it two nights running with seconds – so one rabbit would easily feed four hungry people cooked in this way.
Economical, low fat and above all very tasty indeed.
I served it with garden peas, baked potatoes and dumplings.
Rabbit and chorizo casserole
I rabbit, skinned and jointed into 4 pieces
1 small red onion – skinned and chopped
150g of celeriac – skinned and chopped
50g of celery – chopped into 1cm chunks
250g carrots – skinned and chopped into 2cm lengths
90g of chorizo – skinned, halved and sliced thinly
100g of streaky unsmoked bacon – chopped
6 whole garlic cloves – skinned
1 tsp of dried thyme
Half a tsp of Lea and Perrins (Worcestershire Sauce)
Half a tsp of mixed herbs
4 heaped tsp of plain flour
3 pints of hot, good chicken stock – I didn’t have any so used 3 Gallo chicken stock cubes and 1 tsp of Marigold vegetable stock powder
Lashings of white pepper (at the end)
Roll the rabbit pieces in the flour and set the rabbit and the remaining flour aside.
Prepare the vegetables and place in the bottom of the slow cooker/crock pot. Sprinkle over the remaining flour and stir very well.
Add the garlic cloves, thyme and mixed herbs and stir well.
Sprinkle over the Lea and Perrins.
Add the bacon pieces and chorizo and stir well.
Place the rabbit quarters on top of the vegetables.
Pour over the hot stock and stir to make sure that it has reached the base of the slow cooker.
Set the knob to auto and cook for 4-5hours. If you don’t have an auto knob set to high for an hour – it should be bubbling by then and switch to low for 3-4 hours. The rabbit should be falling off the bones. Just before serving season to taste. Forget black pepper – lots of ground white pepper goes very well with this dish.
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