Braised Rabbit

• 1 tablespoon olive oil
• 4 (200 g) rabbit, legs seasoned with salt and pepper
• 75 g chorizo sausage, finely diced
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 large carrot, chopped finely
• 2 sticks celery, finely diced
• 440 g chopped Italian tomatoes, undrained
• 1/2 cup white wine
• 2 cups water
• 1 teaspoon dried thyme
• 3 small potatoes, skin on, quartered
• 1/2 cup frozen peas
• two tablespoons chopped parsley

1. Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
2. Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
3. Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
4. Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
5. Stir through the peas and cook a further 5 minutes or so.
6. I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
7. Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

olive oil, rabbit, chorizo sausage, onion, garlic, carrot, celery, white wine, water, thyme, potatoes, frozen peas, parsley

Taken from www.food.com/recipe/braised-rabbit-368957 (may not work)