Catalonian rabbit stew
INGREDIENTS
2 chorizo sausages, thickly sliced
2 rabbits, jointed
2 red onions, thickly sliced
2 cloves garlic, sliced
1 cup dry sherry
1 red capsicum, cut into thick slices
2 sticks cinnamon
2 bay leaves
salt and pepper
2 x 400ml can diced tomatoes
250g field mushrooms, cleaned and thickly sliced
chopped parsley, to serve
METHOD
Cook chorizo in a large frying pan over a medium high heat, for 5 minutes until lightly browned, remove from pan and place into slow cooker.
In the same pan brown the rabbit joints in batches, transfer them to the slow cooker when they are done.
Add onion and garlic and cook for 2-3 minutes until softened, transfer to slow cooker. Add sherry to the same pan and cook over high heat for 1-2 minutes to cook off the alcohol.
Place capsicum, cinnamon and bay leaves the slow cooker; stir everything around so it is well mixed then pour over the sherry and tomatoes. Season with salt and pepper.
Place lid on slow cooker and cook on low for 6 -8 hours. Remove lid after 5 hours and add mushrooms; cook for a further hour.
Serve rabbit with sliced potatoes topped with parsley.
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