Rabbit with Chorizo and Chickpeas

rabbit and chorizo

Rabbit is not an indigenous British species, it’s thought that they were brought here from mainland Europe by the Romans or Normans, to farm for meat and fur.

raw rabbit

Wild rabbit meat is low in fat and cholesterol and it will have been gorging on the very best vegetables. Spring is an ideal time to take advantage of the farmer’s revenge, when rabbit is cheap at the market.

Rabbit with Chorizo and Chickpeas recipe (serves 3 hungry people):

1 rabbit (jointed)
3 slices smoked streaky bacon (chopped)
1/2 chorizo picante ring (chopped)
1 large onion (chopped)
6 pieces of garlic (finely chopped)
1 large carrot (chopped)
1 red pepper (chopped)
4 medium tomatoes (grated)
250g dried chickpeas
1 pint game stock (chicken would make a good substitute)
a glass of red wine
a splash sherry vinegar
1 teaspoon pimentón de la vera dulce
1/2 teaspoon pimentón de la vera picante
a dessertspoon of tomato purée
a large squeeze anchovy paste
a pinch of crushed chilli
a few sprigs of thyme
2 bay leaves
2 heaped dessertspoons of plain flour
sea salt and cracked black pepper to taste
extra virgin olive oil for frying

chopped rabbit

Joint the rabbit, so that you have about 8 pieces. Season with a little salt and pepper, a couple of hours before cooking and take the meat out of the fridge to allow it to come to room temperature.

rabbit browning

Lightly dredge the rabbit pieces in seasoned flour and brown in olive oil for a couple of minutes. Don’t crowd the cooking vessel – do the frying in several batches if necessary. When the meat has taken some colour, remove to a plate until later.

bacon, chorizo and onion

Fry the onion in the rabbit olive oil and when it goes translucent stir in the chorizo and bacon, with a pinch of crushed chilli.

pimiento rojo

When the onions start to go orange from the pimentón in the chorizo, add the garlic and carrot, followed by the red pepper.

grated tomato

Next slice 4 tomatoes in half and grate the cut side into the pan. You should be left with eight disks of tomato skin, which can be disposed of. Stir in the pimentón dulce and picante, followed by the tomato purée and anchovy paste.

pimentón in stock

Mix in the leftover flour to make a roux before pouring on half the stock, red wine and sherry vinegar. The bay leaves go in now too!

rabbit in stock

Return the rabbit pieces to the pan and pour on a bit more stock to cover.

chickpeas

Stir the chickpeas in next – I pre-soaked and cooked mine in a pressure cooker, but you could use tinned. If necessary top up the liquid with a little more stock and add a few sprigs of thyme.

rabbit and chickpeas

Cover and simmer gently on the hob or in the oven for 1 1/2 – 2 hours, until the rabbit is tender to the fork. Check the seasoning and uncover for the last 30 minutes of cooking.

conejo y garbanzos

Serve with crusty sourdough bread or toast spread with some roasted garlic. A robust red wine, such as Anciano Tempranillo Gran Reserva Valdepeñas, makes a great accompaniment to the rabbit and chorizo.

…and do raise your glass to Anthony Bourdain (1956 – 2018).

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About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish and tagged , , , , , , , , , . Bookmark the permalink.

15 Responses to Rabbit with Chorizo and Chickpeas

  1. Eha says:

    Oh Mad ! Let your delicious rabbit recipe be passed onto another day . . . I think you will forgive me, I did not know about Anthony Bourdain and my heart weeps . . . He was the only American foodie I religiously followed for many years, so enjoying his wondrous quirky humour and the tremendous knowledge he brought to the scene . . . yes, I could see the dark side . . . Mad, I am in tears,: as so many have said this Down Under morning – we have lost a friend . . . . a glass will be raised . . .

  2. A perfect recipe in a perfect tribute. So sad ….

  3. James Davies says:

    I love rabbit and chorizo – this recipe is right up my street! The addition of chickpeas is a great idea, Thanks! Raising a glass to Anthony – we are on holiday in Corfu.

    • Mad Dog says:

      Thanks James – Corfu is lovely – if you feel adventurous, there’s an amazing abandoned village (with working taverna) called Old Perithia in the north of the island.

      • James Davies says:

        Thanks – we came back too early to visit Old Perithia, but will be going again next year to the north of the island so will take a look!

        • Mad Dog says:

          It’s definitely worth it, though the “road” I drove up was on the side of a quarry – the surface was a combination of mud and huge chunks of marble. I thought I’d get a puncture or rip the axle off the car (an old Fiat), at every turn. It was a long time ago though, so they might have improved the surface now and I suspect there’s an alternative rustic road on the other side of the village.

  4. Michelle says:

    You always have the best bunny recipes.

  5. Ron says:

    I do look forward to making this dish. As soon as my local rabbit raiser has a fresh croup, this will go in the pot. And yes, glass raised to Tony, he will be missed.

  6. So classic Spanish. This, as always, is my kind of stew. Very sad about Bourdain. Such a loss. I guess we must keep eating and drinking in his honor.

  7. Pingback: ‘Nduja | Mad Dog TV Dinners

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