The new store Taste has opened in St Nicholas Market in Bristol previously suppliers to the restaurant trade they sell wonderful fresh meat , cheese , organic vegetables and fish . Its heaven sent so on my way back from walking last weekend I stopped off and bought two bunny rabbits and showed off my foraged mushrooms.
Rabbit is a delicious meat low in fat and since England is happily overrun with bunny rabbits its a great wild food .
I am a pretty tough person but I have to confess that unwrapping the rabbits and althought they were skinned and de-headed they definitely looked pretty bunny like , and needed jointing (luckily instructions are available online ) and soaking overnight in a mixture of red wine and water . This mixture also washed off a lot of the blood .
I found this recipe online the rabbit can definitely take the strong flavours of the chorizo and I used wild hedghog mushrooms, gathered last weekend too .
Slow baked rabbit with chorizo and wild mushrooms
2 rabbits, cut into 8 pieces each
2 handfuls of wild mushrooms
½ a dried chorizo sausage, sliced
2 cinnamon sticks
1 onion, finely chopped
1 clove garlic, sliced
2 bay leaves (I prefer fresh)
salt and pepper
1½ cups fino (dry) sherry
1 300g of tinned Italian tomatoes
extra virgin olive oil to drizzle
- Pre-heat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves.
- Season with salt and pepper, add the sherry and tomatoes, mix well then drizzle with a little olive oil.
- Cook for 1 1/2 hours, or until the meat feels soft and pulls away easily from the bone.