Rabbit and Chorizo Stew.

(serves two)

Prep time: 10 mins

Cooking time: 40 mins



Ingredients

• 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


Method

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.