Rabbit Hot Pot - Wild Rabbit Recipe

Recently I have been lucky enough to get out with my air rifle onto rabbits again for the first time in a couple of years - it's so great to have this delicious meat back in the freezer!

This meal is great for any age rabbit. I used a younger one so if you have an older rabbit; just try to remove ore of the 'silver skin' beforehand (if you are doing your own butchery), add more water during cooking and add an hour onto the cooking time - there is no need to do any marinating beforehand with this recipe! But be aware if you want to eat this for Sunday lunch, it's a 3 hour job... so get started early!

Wild rabbit recipe ingredients

INGREDIENTS

1 Rabbit (use any pieces you want, I used 2x legs and both back straps for this recipe)

1/2 chorizo sausage ring, chopped roughly (no need to remove the skin)

2 spring onions, chopped

2 sweet peppers, chopped

1/2 red onion, chopped roughly

2 garlic cloves, sliced

3 Fresh rosemary sticks, chopped roughly (no sticks, just the leaves!)

1/2 glass white wine

1/2 chicken stock cube

3 x medium sized white potatoes, cut into quarters

2 x medium sized sweet potatoes, cut into quarters (these will break down quickly so make sure they are cut into bigger chunks than the white potatoes)

1x large carrot, sliced

Beans of your choice (optional - I used black beans for this recipe, you could also use butter beans or peas)

METHOD

Open your chosen tipple ready to get to work! And make sure all ingredients are chopped first in preparation, the kettle is boiled, and the oven is pre-heated to 170 degrees centigrade (fan oven).

- Add a little oil to a frying pan and heat. Season the rabbit to your liking (salt/pepper, or season all which is what I use).

- Fry the rabbit pieces on high heat for around 2 minutes both sides or until lightly browned, then add to an ovenproof dish

- Add the chorizo, onion, garlic, pepper and rosemary to the same pan, fry for around 5 minutes on high heat, keep stirring

- Add the white wine - let it cook off for a couple of minutes, stir in all the juices then pour the contents of the pan into the oven proof dish with the rabbit

- Add the chicken stock cube (I break mine up and sprinkle it around the dish), the root vegetables and the beans/peas. Then add enough water to fill the dish about halfway(about 300ml, no need for everything to be completely submerged)

- Cover the dish with foil and place back in the oven, turn the heat down to 160 degrees. Leave for 1.5 hours, then check to see if it requires a bit more water. I also like to turn the potatoes at this stage. Return to the oven for another 30-45 minutes (or 1.5 hours if it is an older rabbit).

Remove from the oven and let it sit for 15 minutes before serving - be sure to serve with plenty of the juices!

Please feel free to leave comments below - if you have tried this recipe I would love to know your thoughts, if you have any suggestions I would love to hear those too!