Hearty rabbit cassoulet with chorizo

This great stew of tender rabbit, fragrant beans and spicy bacon is topped with the smoky flavour of Spanish chorizo. It’s perfect for cool days, but also when you’re hosting guests. With a glass of French wine, this dish becomes a highlight!

cassoulet rabbit chorizo

How do you cut up a whole rabbit?

You can usually buy cut rabbit meat or legs in the shops. If you do have a whole rabbit, it must first be cut up. This is how you do it:

  • Lay the rabbit on its back, make a slight incision in the upper joints of the legs, loosen them and remove the two hind legs. Remove the front legs in the same way.
  • Cut open the rib cage of the rabbit and remove the liver and kidneys. Pull the fat layer off the kidneys and cut the liver into small pieces. Then open the rabbit completely and remove the lungs and heart.
  • Cut the belly flaps along the rib bones with kitchen scissors and then remove the cartilage and neck bones.
  • Finally, cut the rabbit in half and trim the edges of the meat from the back. Continue to process the legs, forelegs and back according to the recipe.

Which beans are the right ones?

There are many different types of white beans, but some are better suited to making a cassoulet than others. The best for a cassoulet are small, creamy beans such as cannellini or pinto beans (quail beans). These beans have a delicate, nutty flavour and retain their shape when cooked.

Also try our Venison Mushroom Stew or Flemish Beef Stew: A Legendary Belgian Dish.


Hearty Rabbit Bean Cassoulet with Chorizo

Cassoulet with rabbit is a great variation on the classic French stew. The chorizo rounds out the hearty dish. Give it a try, you'll love it.
5 from 4 votes
Total Time 1 hour 45 minutes
Servings 4 yields
Calories 1046


  • 1,5 kg rabbit whole or legs
  • 120 g bacon
  • 100 ml olive oil
  • 1 handful herbs or 2 tsp herbs de Provence
  • 1 carrot
  • 1 stalk leek
  • 150 ml dry red wine
  • 250 ml game stock or poultry stock
  • 800 ml beans canellini or pinto
  • 300 g chorizo
  • black olives quantity to taste
  • salt
  • freshly ground pepper


  • First, cut up the rabbit. That is, cut off the legs and quarter the back.
  • Cut the bacon into thin strips and heat some olive oil in a roasting pan. Fry the bacon strips in it, then remove and set aside. Salt and pepper the rabbit as needed and sear it on all sides in the frying residue.
  • Now put the herbs into a tea filter and close it well. Place this in the center of the roasting pan and add the red wine. Let it boil until the red wine has almost completely reduced.
  • Now add half of the stock and simmer everything together for about 60 minutes. Halfway through the cooking time, turn the meat once.
  • Meanwhile, chop the carrot and leek as desired and add them after the cooking time is over, as well as the remaining stock.
  • Simmer again for about 20 minutes.
  • Rinse the beans well under running water and drain well. Add the fried bacon, beans, olives and chorizo to the roasting pan and heat again for 15 minutes.
  • Then arrange and serve together with baguette.
Keyword beans, ovendish, Rabbit
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
Share on Facebook Share on Twitter

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating