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.
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
- 2 pcs rabbit legs
- Caul fat (crepine or 6 slices of pancetta or cured ham)
For the stuffing
- Prepare the rabbit legs by removing the bones with a paring knife. Cut the bones and keep them aside for later.
Prepare the stuffing mix
- Sweat the chopped onions until they are translucent.
- Add the chopped garlic and diced chorizo dices and cook for 2-3 minutes, season with the paprika powder.
- Blend to make a stuffing mixture.
Stuff the rabbit legs
- Carefully lay the caul fat on the work surface. Season and place a deboned rabbit leg on top.
- Mould half of the stuffing mixture into a sausage and place it where the bone was.
- Fold the meat over and then wrap the caul fat around the meat.
- Cut the excess caul fat and bind the leg with kitchen twine.
Pan roast the rabbit legs
- Sear and colour the stuffed rabbit over a medium to low heat.
- Add the bones and caramelise at the same time.
- Baste the rabbit often and continue cooking for 10-15 minutes.
- 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.
- Deglaze the pan with the red wine vinegar.
- Add the demi-glace then cook and reduce the jus until reaching the right texture. Sieve, season to taste and keep aside.
- 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.