Back to Recipe Menu

Slow cooked rabbit with chorizo & mushrooms


  • Preheat oven to 160°C fan forced (180°C normal).
  • Put the rabbit pieces in a heavy-bottomed casserole (or baking dish) in one layer.
  • Heat a little oil in a pan and briefly sauté the garlic, onion, mushrooms and chorizo, regularly stirring.
  • Add the wine and tomatoes. Mix well, briefly cook and then spread over the rabbit. Top with the cinnamon, bay leaves, seasonings and a drizzle of oil. Cook in the oven for about 1½ hours until the meat starts falling off the bone.
  • Serve the rabbit with parsley sprinkled on top and your favourite vegie dish on the side.
  • nb. If the rabbit is cooking too quickly, turn the oven temp. down to 140°C fan forced (160°C normal) after 30 mins.
  • derived from a recipe by Stephanie Alexander, Australian chef


  • 1 large rabbit, portioned into 8
  • olive oil
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 2 large field mushrooms, peeled, halved & sliced
  • 1 chorizo sausage, cut into cubes
  • 1½ cups dry white wine
  • 1 can diced tomatoes
  • 2 cinnamon sticks, halved
  • 3 bay leaves
  • sea salt & freshly ground pepper
  • 2-3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm