Rabbit with Mustard, White Wine & Chorizo
A rustic yet refined dish, featuring tender rabbit slow-cooked in a fragrant white wine and mustard sauce, enriched with sweet roasted vegetables and the smoky warmth of chorizo. Perfect for an intimate dinner party or to impress guests with comforting, elevated flavours.
INGREDIENTS
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2 medium rabbits, cut into legs, shoulders, saddle, and rack
Legs cut into 4 pieces each
Shoulders cut into 2 pieces each
Saddle cut into 4–6 pieces
Rack cut into 4 pieces
Bones from rabbits (for stock) + 2 litres water (cook 90 mins)
2 medium carrots, diced
2 banana shallots, diced
1 onion, diced
1 red pepper, cut into strips
3 cloves garlic, finely chopped
2 tbsp flour
1 tbsp grain mustard
Sprigs of rosemary and thyme
2 bay leaves
20g chorizo, thinly sliced
2g crushed black pepper
6g Maldon salt
2 glasses white wine
50ml vegetable oil
25g diced butter
30g double cream
1 tbsp chopped parsley
Oven: 180°C
Method
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Separate rabbit pieces into two groups: legs & shoulders, and rack & saddle.
Season all pieces with half the salt and pepper, then rub in half the mustard and toss with flour.
Heat oil in a heavy casserole pan over medium heat, add half the butter. When golden, brown the legs & shoulders, turning occasionally. Remove and place in a bowl.
Repeat with the remaining rabbit pieces, browning evenly, then strain into a separate bowl.
In the same pan, add carrots and cook 4–5 mins, then add shallots and onion. Cook 4–5 mins until softened.
Add remaining seasoning, thyme, bay leaves, and rosemary; cook 4–5 mins. Add red pepper and chorizo, cook 2–3 mins.
Pour in white wine, reduce by half, then return rabbit pieces to the pan. Add 1 litre stock, cover with parchment and lid, place in oven for 45 mins.
Add rack and saddle pieces, cook another 30 mins, stirring 1–2 times.
Check sauce consistency, reduce if needed. Stir in double cream and chopped parsley.
Serve with basmati rice.