A warming meal for winter.
For the braised legs
- 1 tbsp olive oil
- 2 rabbit legs, trimmed (150g (5oz) in total)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 garlic cloves, cut in half, skin on
- 1 leak, roughly chopped
- 1.2 litres white wine
- 1 litre beef stock
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 Chorizo sausage, chopped
- 12-16 button mushrooms, quartered
- 4 tbsp flat leaf parsley
- Mashed potato, to serve
- Preheat the oven to 180°C (245°F/gas mark 1/2).
- To make the confit, heat the olive oil in a large non-stick frying pan over a medium heat, then add the rabbit legs and brown all over, turning regularly with tongs.
- In a casserole pot, heat some olive oil. Add in the onions, carrots, celery, garlic and leak into the pot. Sauté the vegetables and deglaze with the white wine. Add in the beef stock, rosemary and thyme. Slowly bring to the boil and gently lift the browned rabbit legs and place them in the braising liqueur. Cover with a lid. Bake for approximately 2 hours, until the rabbit legs are meltingly tender. Leave the rabbit legs to rest in the braising juices until cool.
- Using the same pan as the rabbit was sealed in add the mushrooms and chorizo. Add in the chopped parsley. Sieve in some of the braising liquor into the mushroom and chorizo. Allow to reduce.
- To serve up, gently place 2 rabbit legs on the plate along with mashed potato. Spoon over the braising sauce with mushrooms and chorizo.