“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.”
2hrs 20mins

Ingredients Nutrition


  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.

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