Rabbit and butter bean stew with courgette and sorrel

A warming stew of rabbit cooked in red wine, with added flavours of chorizo, sorrel and manchego cheese.
Ask the butcher for a large wild rabbit jointed into shoulders, legs and loin.

Tom Kerridge Recipes

By Tom Kerridge
From Saturday Kitchen

Ingredients

  • 2 tbsp vegetable oil
  • 250g/9oz spicy chorizo, diced
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • 2 garlic cloves, grated
  • 2 red chillies, roughly chopped
  • 50g/1¾oz caster sugar
  • 100ml/3½fl oz red wine
  • 100ml/3½fl oz red wine vinegar
  • 2 x 400g can butter beans, drained
  • 2 bay leaves
  • 300ml/½ pint chicken stock
  • 2 wild rabbits, jointed
  • plain white flour, for dusting
  • salt and freshly ground black pepper
  • 1 large courgette, diced
  • knob of butter, for frying
  • 2 large handfuls fresh sorrel, chopped
  • 1 unwaxed lemon, zest only
  • 100g/3½oz manchego cheese
  • 2 tsp cracked black pepper

Print Friendly
Top