Wild Rabbit with Chorizo & Borlotti

Serves 4


2 jointed rabbits
2 tbsp olive oil
Borlotti beans - 1 tin or 8oz dried (soaked overnight)
8oz spanish chorizo
1 pint lamb or chicken stock
1 onion - finely chopped
1 clove garlic - finely chopped
1 tin chopped tomatoes (or equivalent fresh)
1 red chilli - finely chopped, or 1 tspn dried
1 tsp oregano
Salt and ground black pepper



  • Heat the oil in a large casserole dish and brown the onion and garlic
  • Add the rabbit and brown
  • Add the borlotti beans, chorizo and chilli
  • Pour over the stock
  • Add the oregano and tomoatoes and stir
  • Add the salt and ground black pepper to taste
  • Transfer to the oven and cook on a low heat (about 140 degrees) for 1.5 hours - check after an hour though as this receipe is based on using the simmering oven in an Aga