Braised Rabbit - cooking recipe

Ingredients

1 tablespoon olive oil
4 (200 g) rabbit, legs seasoned with salt and pepper
75 g chorizo sausage, finely diced
1 onion, finely diced
2 garlic cloves, finely chopped
1 large carrot, chopped finely
2 sticks celery, finely diced
440 g chopped Italian tomatoes, undrained
1/2 cup white wine
2 cups water
1 teaspoon dried thyme
3 small potatoes, skin on, quartered
1/2 cup frozen peas
two tablespoons chopped parsley

Preparation

Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
Stir through the peas and cook a further 5 minutes or so.
I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.