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1
For the Ragout: Cut the saddle of the rabbit, still on the bone, and put this to one side for the roast loin dish (below).
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2
Cut all the remaining meat off the bones of the rabbit and dice it into even pieces
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3
For the Roast rabbit loin: Remove the loins from the rabbit sadle and any sinew.
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4
Finely chop the thyme leaves and place in a sandwich bag with the rabbit and a little olive oil, leave for at least one hour, or can be left over night.
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5
For the Ragout: Finely chop the onion and garlic
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6
The chorizo sausage will have a skin on the outside which needs to be removed.
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7
Once you have done this cut the sausage into slices about 1cm thick
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8
Pull the oregano leaves off the sprigs
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9
Add some olive oil to a large pan and allow to become hot, then seal the rabbit so that it looks cooked on the outside.
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10
Remove from the pan and leave to one side
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11
Add a little more oil to the pan and turn the flame down.
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12
Saute the onions and garlic for about one minute then add the chorizo sausage, oregano leaves, and bay leaf.
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13
Cook for another three minutes; this is when you will see the paprika oils come out of the sausage.
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14
Add the wine and allow to reduce by half
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15
Once the wine has reduced add the tomatoes and the stock cube dissolved in a 1/4 of a litre of boiling water
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16
Add the rabbit, bring to the boil, turn down to simmer until the rabbit is tender.
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17
Remove the bay leaf from the rabbit.
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18
Place in a serving dish alongside the rabbit loin (or with rice or cous cous)
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19
For the Roast rabbit loin: Heat up a griddle pan.
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20
Remove the rabbit loin from the bag and scrape off excess oil.
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21
Roll in a little freshly-crushed black pepper.
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22
Place on the griddle pan at an angle to the lines on the pan and roll slowly, allowing the pan to mark and colour the loin all the way around.
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23
Lift off, turn the loin around and roll again allowing the griddle to mark the loin and create a crisscross pattern on the meat as well as cook it.
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24
Serve alongside the ragout (or as a starter with a salad)
