This stew is perfect for Autumn, rich warming and smoky. The combination of chorizo, paprika, sweet tomatoes and sherry is one of my favourites. For those of you who object to eating rabbits on the grounds of cuteness then you can use chicken thighs for this but in my opinion chickens are also cute, and funnier than rabbits.
Serves 4. You can also make this in the oven – cook at 160°C for about 2 hours.
- 1 wild rabbit cut up into portions or 500g of diced rabbit
- 1 chorizo – I love Bath Pigs garlic and herb chorizo.
- Flour to coat rabbit
- 2 largeish onions
- 3 peppers – mix of red and yellow
- 3 sticks celery
- 4 cloves of garlic minced
- Fresh sweet tomatoes (I used about 12 ripe vine tomatoes)
- 1 can of chopped tomatoes
- Hand full of olives – destoned and roughly chopped
- 1 tsp sweet paprika
- 1 tbsp sugar
- 1 tbsp mixed fresh herbs (thyme and rosemary)
- Good slug of sweet sherry / red wine.
- Salt and pepper to taste.
Turn on slow cooker to high. Chop chorizo into rounds and coat rabbit in four. Oil a frying pan and tip in the chorizo and then after a minute or two tip in the rabbit until brown on all sides (you may need to do this in batches).Put the rabbit and chorizo in the slow cooker.
Chop onions, pepper, garlic and celery, fry in the pan on a low/medium heat until softened. Add slug of sherry to the pan. Chop fresh tomatoes and add them to the pan with chopped tomatoes, sweet paprika and sugar. Simmer for about 10 minutes to reduce. Meanwhile chop and add the fresh herbs. Once the sauce has thickened taste for salt and pepper.
Tip into the slow cooker and stir to combine sauce with the meat. Leave on high for about 4 hours or medium for about 6. Test for seasoning, if it needs a little zing, squeeze in some lemon juice to liven it up. Serve with herby sauté potatoes, polenta or pasta.