Roast loin of rabbit with a rabbit and chorizo ragout recipe
This roast loin of rabbit with black pepper and thyme goes perfectly alongside the flavoursome rabbit and chorio ragout.
Ingredients
- 1 Rabbit
- 1 Rabbit
- 1 Rabbit
- 250 g Small chorizo sausage
- 1 Spanish onion
- 1 Clove of garlic
- 1 Tin of chopped tomatoes
- 0.5 Chicken stock cube
- 1 Good sprig of oregano
- 1 Bay leaf
- 0.5 Glass of white wine
- 2 tbsp Olive oil
- 2 pinches Salt and pepper
- 8.8 oz Small chorizo sausage
- 1 Spanish onion
- 1 Clove of garlic
- 1 Tin of chopped tomatoes
- 0.5 Chicken stock cube
- 1 Good sprig of oregano
- 1 Bay leaf
- 0.5 Glass of white wine
- 2 tbsp Olive oil
- 2 pinches Salt and pepper
- 8.8 oz Small chorizo sausage
- 1 Spanish onion
- 1 Clove of garlic
- 1 Tin of chopped tomatoes
- 0.5 Chicken stock cube
- 1 Good sprig of oregano
- 1 Bay leaf
- 0.5 Glass of white wine
- 2 tbsp Olive oil
- 2 pinches Salt and pepper
- 1 Good sprig of thyme
- 2 tbsp Virgin olive oil
- 2 pinches Salt and pepper
- 1 Good sprig of thyme
- 2 tbsp Virgin olive oil
- 2 pinches Salt and pepper
- 1 Good sprig of thyme
- 2 tbsp Virgin olive oil
- 2 pinches Salt and pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 75 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- For the Ragout: Cut the saddle of the rabbit, still on the bone, and put this to one side for the roast loin dish (below). Cut all the remaining meat off the bones of the rabbit and dice it into even pieces
- For the Roast rabbit loin: Remove the loins from the rabbit sadle and any sinew. Finely chop the thyme leaves and place in a sandwich bag with the rabbit and a little olive oil, leave for at least one hour, or can be left over night.
- For the Ragout: Finely chop the onion and garlic
- The chorizo sausage will have a skin on the outside which needs to be removed. Once you have done this cut the sausage into slices about 1cm thick
- Pull the oregano leaves off the sprigs
- Add some olive oil to a large pan and allow to become hot, then seal the rabbit so that it looks cooked on the outside. Remove from the pan and leave to one side
- Add a little more oil to the pan and turn the flame down. Sauté the onions and garlic for about one minute then add the chorizo sausage, oregano leaves, and bay leaf. Cook for another three minutes; this is when you will see the paprika oils come out of the sausage. Add the wine and allow to reduce by half
- Once the wine has reduced add the tomatoes and the stock cube dissolved in a 1/4 of a litre of boiling water
- Add the rabbit, bring to the boil, turn down to simmer until the rabbit is tender. Remove the bay leaf from the rabbit. Place in a serving dish alongside the rabbit loin (or with rice or cous cous)
- For the Roast rabbit loin: Heat up a griddle pan. Remove the rabbit loin from the bag and scrape off excess oil. Roll in a little freshly-crushed black pepper.
- Place on the griddle pan at an angle to the lines on the pan and roll slowly, allowing the pan to mark and colour the loin all the way around. Lift off, turn the loin around and roll again allowing the griddle to mark the loin and create a crisscross pattern on the meat as well as cook it.
- Serve alongside the ragout (or as a starter with a salad)
For more game recipes see:
The British Association for Shooting & Conservation
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