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Ingredients
- 1 rabbit, cut into 8 pieces
- 250g field mushrooms, cleaned and thickly sliced
- 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 (or you can use white wine)
- 1 tin Italian tomatoes
- extra virgin olive oil to drizzle
- 2 tbsp parsley, chopped to finish
Method
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.
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