Chorizo Stuffed Rabbit Legs - a Refined Version of Paella  - Chorizo Stuffed Rabbit Legs a Refined Version of Paella 660x330 - Chorizo Stuffed Rabbit Legs – a Refined Version of Paella

Chorizo Stuffed Rabbit Legs – a Refined Version of Paella

As we speak’s recipe is a refined model of Spanish paella with out the rice and one we’ve got reproduced from one other chef as we merely like it. The pairing of the wealthy and flavoursome chorizo with the tender and scrumptious rabbit is superb. The candy corn sauce is the last word ultimate addition, and the general dish is a nice mixture of substances.

chorizo stuffed rabbit leg  - Chorizo Stuffed Rabbit Legs a Refined Version of Paella - Chorizo Stuffed Rabbit Legs – a Refined Version of Paella

Rabbit meat is lean, however could be dry if overcooked, and is greatest served in a stew with tons of sauce. Stuffing it with chorizo helps retain moisture and provides a delicate contact of spice. 



On this recipe the stuffed rabbit legs are wrapped with crepine, additionally referred to as caul fats, so as to add additional moisture and flavour. If caul fats is unavailable substitute with skinny slices of pancetta or cured ham. 

Do you know that rabbits are sustainable and eco-pleasant animals to farm? It’s because they’re straightforward to breed and require little processing in comparison with bigger animals.

We serve this dish with a primary candy corn sauce and chargrilled corn.

Associated: Braised rabbit in Belgian beer

Chorizo stuffed rabbit legs  - 1654845005 498 Chorizo Stuffed Rabbit Legs a Refined Version of Paella - Chorizo Stuffed Rabbit Legs – a Refined Version of Paella

Chorizo Stuffed Rabbit Legs

As we speak’s recipe is a refined model of Spanish paella with out the rice.

Prep Time 25 minutes

Cook dinner Time 30 minutes

Complete Time 55 minutes

Course Meat & Poultry

Delicacies Spanish

Servings 2 folks

Energy 492 kcal

  • 2 pcs rabbit legs
  • Caul fats (crepine or 6 slices of pancetta or cured ham)

Put together the stuffing combine

  • Sweat the chopped onions till they’re translucent.

  • Add the chopped garlic and diced chorizo dices and prepare dinner for two-3 minutes, season with the paprika powder.

  • Mix to make a stuffing combination.

Stuff the rabbit legs

  • Fastidiously lay the caul fats on the work floor. Season and place a deboned rabbit leg on high.

  • Mould half of the stuffing combination into a sausage and place it the place the bone was.

  • Fold the meat over after which wrap the caul fats across the meat.

  • Lower the surplus caul fats and bind the leg with kitchen twine.

Pan roast the rabbit legs

  • Sear and color the stuffed rabbit over a medium to low warmth.

  • Add the bones and caramelise on the similar time.

  • Baste the rabbit usually and proceed cooking for 10-quarter-hour.

  • Switch the rabbit legs onto a baking tray and end the cooking course of within the oven at 160°C for five-10 minutes or till core temperature reaches 60-64°C.

Make the jus

  • Add the chopped onion to the pan with the bones.

  • Deglaze the pan with the crimson wine vinegar.

  • Add the demi-glace then prepare dinner and scale back the jus till reaching the proper texture. Sieve, season to style and maintain apart.

Energy: 492kcal Carbohydrates: 16g Protein: 64gFats: 16gLdl cholesterol: 187mg Sodium: 1582mg Fiber: 1g Sugar: 5gVitamin A: 636IUVitamin C: 1mgCalcium: 32mgIron: 9mg

Key phrase chorizo, lean meat, peppercorn, rabbit, stuffing

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