Chorizo Stuffed Rabbit Legs – a Refined Version of Paella

Today’s recipe is a refined version of Spanish paella without the rice and one we have reproduced from another chef as we simply love it. The pairing of the rich and flavoursome chorizo with the tender and delicious rabbit is amazing. The sweet corn sauce is the ultimate final addition, and the overall dish is a great combination of ingredients.

chorizo stuffed rabbit leg

Rabbit meat is lean, but can be dry if overcooked, and is best served in a stew with lots of sauce. Stuffing it with chorizo helps retain moisture and adds a subtle touch of spice. 

In this recipe the stuffed rabbit legs are wrapped with crepine, also called caul fat, to add extra moisture and flavour. If caul fat is unavailable substitute with thin slices of pancetta or cured ham. 

Did you know that rabbits are sustainable and eco-friendly animals to farm? This is because they are easy to breed and require little processing compared to larger animals.

We serve this dish with a basic sweet corn sauce and chargrilled corn.

Related: Braised rabbit in Belgian beer

Chorizo stuffed rabbit legs

Chorizo Stuffed Rabbit Legs

Today’s recipe is a refined version of Spanish paella without the rice.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Meat & Poultry
Cuisine Spanish
Servings 2 people
Calories 492 kcal

EQUIPMENT (click pictures for details)

Frying pan no lid
Chef knife
Chopping board


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

For the stuffing

For the jus


  • Prepare the rabbit legs by removing the bones with a paring knife. Cut the bones and keep them aside for later.
    trim a rabbit

Prepare the stuffing mix

  • Sweat the chopped onions until they are translucent.
    sweating onions
  • Add the chopped garlic and diced chorizo dices and cook for 2-3 minutes, season with the paprika powder.
    rabbit with chorizo making stuffing
  • Blend to make a stuffing mixture.
    rabbit with chorizo making stuffing

Stuff the rabbit legs

  • Carefully lay the caul fat on the work surface. Season and place a deboned rabbit leg on top.
    rabbit with chorizo fold in crepine
  • Mould half of the stuffing mixture into a sausage and place it where the bone was.
    rabbit with chorizo fold in crepine
  • Fold the meat over and then wrap the caul fat around the meat.
    rabbit with chorizo fold in crepine
  • Cut the excess caul fat and bind the leg with kitchen twine.
    rabbit with chorizo fold in crepine

Pan roast the rabbit legs

  • Sear and colour the stuffed rabbit over a medium to low heat.
    searing rabbit with chorizo
  • Add the bones and caramelise at the same time.
    searing rabbit with chorizo
  • Baste the rabbit often and continue cooking for 10-15 minutes.
    basting rabbit with chorizo
  • Transfer the rabbit legs onto a baking tray and finish the cooking process in the oven at 160°C for 5-10 minutes or until core temperature reaches 60-64°C.

Make the jus

  • Add the chopped onion to the pan with the bones.
    searing rabbit with chorizo
  • Deglaze the pan with the red wine vinegar.
    rabbit with chorizo making the sauce
  • Add the demi-glace then cook and reduce the jus until reaching the right texture. Sieve, season to taste and keep aside.
    rabbit with chorizo making sauce


  • Add a little sweet corn sauce and arrange a thick slice of the stuffed rabbit leg onto it. A slice of chargrilled corn finished the garnish.
    chorizo stuffed rabbit leg

Nutrition for 1 portion

Calories: 492kcalCarbohydrates: 16gProtein: 64gFat: 16gCholesterol: 187mgSodium: 1582mgFiber: 1gSugar: 5gVitamin A: 636IUVitamin C: 1mgCalcium: 32mgIron: 9mg
Keyword chorizo, lean meat, peppercorn, rabbit, stuffing
Tried this recipe?Let us know how it was! #culinaryambition

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