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Slow Cooked Rabbit with Chorizo and Mushroom


This is a Yorkshire take on a typically Catalan dish. The rabbit could easily be exchanged for Chicken legs and thighs but rabbit will give a lovely unctuous texture and depth of flavour.




1 rabbit, cut into 8 pieces (have your butcher do this)/ 5 chicken thighs

250g field mushrooms, cleaned and thickly sliced

150g Three Little Pigs hot chorizo, sliced

2 cinnamon sticks

1 onion, finely chopped

1 clove garlic, sliced

2 bay leaves

Salt and pepper

11/2 cups dry sherry (or white wine)

1 tin chopped tomatoes

Extra virgin olive oil to drizzle

2 tbsp parsley, chopped, to finish




  1. Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves.
  2. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil.
  3. Cook for 1 1/2 hours or until the meat feels soft and pulls away easily from the bone.
  4. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens