“There are so many reasons to eat rabbit,” says Daylesford-based author, blogger, hunter and forager Rohan Anderson. “Firstly, they're just outside my backyard. They're an introduced species and given the chance they'd eat all my veg. They taste great too. I don't think I'll ever run out of recipes.”

Plucked from the pages of Anderson’s first book, Whole Larder Love, this recipe is one of his, “favourite ways to devour the legs of a rabbit or two. When the meat falls off the bone, with a mouthful of chorizo and prosciutto, all covered in that sherry and tomato-infused sauce … [it’s] heavenly.”

Like most rabbit recipes, this one takes a few hours to cook, says Anderson. “It's slow, calm and lazy. And the end result is heart warming and soul enriching. Hell, it just tastes good!”


Ingredients

Rabbit legs from two rabbits. That’s 8 legs in all.
2 chorizo sausages, chopped
5 slices prosciutto, shredded
5 large wild mushrooms, chopped
6 cloves garlic
700ml tomato passata
1 cup Spanish Fino sherry (or dry white wine)
2 quills cinnamon
3 bay leaves
1 sprig fresh rosemary
1 heaped tbsp fresh thyme
Plain flour
Olive oil
Salt
Pepper


Method

Preheat oven to 160 degrees Celcius conventional heat, not convection. Heat a glug of olive oil in a large frying pan on high heat.

Dust the rabbit in flour and brown all sides. Once done, set aside in a baking dish.

In the same pan, separately cook the chorizo, then the mushrooms. The chorizo just needs a quick little fry and the mushrooms should be cooked until they have reduced in size. When done, transfer into the baking dish with the browned rabbit.

Add the passata, cinnamon quills, garlic, herbs, bay leaf, and sherry. Mix up all the ingredients and season. Lay the shredded prosciutto over the top.

Cook covered for 2 hours. After the first hour of cooking check fluid levels and top o? with hot water if necessary.

During the second hour, check until the meat is tenderly falling from the bone. Serve each plate with a few legs and spoon over the sauce from the baking dish.

Serve with homemade bread and a glass of Spanish vino.


Whole Larder Love is published by Penguin, and you can find it here