Slow baked rabbit with chorizo and wild mushrooms

Slow baked rabbit with chorizo and wild mushrooms

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 .

Slow baked rabbit with chorizo and wild mushrooms

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

Serves 4.

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

  1. Pre-heat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves.
  2. Season with salt and pepper, 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.


  1. If I can get hold of some rabbit I will try this out on my Chicagoans, if not I will try it in April when next in the UK, sounds delicious

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