I know I know rabbits are too cute to eat, however along with that other "cute" meat(lamb) it is deeeelicious. In this recipe I take Nigella to heart when I say don't measure and use whatever you have in your fridge/cupbooards. I have in the past substituted the chorizo for black pudding, left the beans out altogether, and even the chilli. However this has been my most successful version yet - recommended by most verciferous culinary critic - you know who you are ! I use that ever maligned piece of kithen eqipment the "slow cooker " for this, it seems to enable the critic to dip in when the mood takes him and allows the flavours to develop, however I have used the more modern stove top method for you all. - enjoy with home made bread/or something that looks homemade and a glass of something cold /warm or room temp it really is that forgiving. This concoctin - for want of a better word , may seem a strange summer recipe - but it seems to suite the light evenings - its a cross between a soup and a stew and would be great in the winter months along with mashed root veg. By the way I buy my rabbit from the local farmers market - but most good butchers shouls have or get it for you.
Recipe posted by Dunkas