toodle.

Rabbit and Butter Bean Stew with Courgette and Sorrel

A warming rabbit stew cooked in red wine with chorizo, butter beans, sorrel, and grated manchego cheese.

Main CourseHigh ProteinStewRabbitSpanish-Inspired
Estimated Nutrition
Calories
880.1
kcal / serving
3520.4 kcal total
Carbs
36.5g
per serving
145.8 g total
Fat
42.1g
per serving
168.2 g total
Protein
85.1g
per serving
340.5 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
CondimentsSauces
100
ml
Red Wine Vinegar
Dairy
15
g
Butter
for frying
100
g
Manchego Cheese
grated
Fruits
1
piece
Lemon
unwaxed, zest only
GrainsCereals
50
g
Plain White Flour
for dusting
LegumesPulses
800
g
Butter Beans
drained, two cans
Liquids
100
ml
Red Wine
300
ml
Chicken Stock
Meat
250
g
Chorizo
spicy, diced
2
piece
Rabbit
wild, jointed into shoulders, legs and loin
NutsSeeds
2
clove
Garlic
grated
2
piece
Bay Leaf
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
2
tsp
Black Pepper
cracked, for garnish
OilsFats
2
tbsp
Vegetable Oil
Vegetables
1
piece
Onion
diced
1
stick
Celery
diced
1
piece
Carrot
diced
2
piece
Red Chilli
roughly chopped
1
piece
Courgette
diced
2
handful
Sorrel
fresh, chopped

Method

1
2
3
4
5
6
7
8
9
10
11
12