Serves 4


1 tbsp butter;
2 tbsp olive oil;
80g chorizo, diced;
Pieces from 1 whole rabbit, or 8 rabbit legs;
1 tsp chili flakes;
250g dried peeled chestnuts;
500ml chicken stock;
100g sugar;
60g cocoa powder;
1 stick cinnamon;
¼ tsp each of cinnamon, nutmeg and cloves;
4 whole cloves;
Rind of 1 mandarin;
2 tbsp corn flour;
1 tbsp miso paste (or 2 tbsp dark soy sauce);
Juice of 1 mandarin


In a large casserole dish over medium-high heat, fry the chorizo in the butter and oil for 1 minute. Add the rabbit pieces and sear on all sides. Add the chili flakes and the chestnuts and give everything a good stir. Cook for 1 minute. 
Pour in the chicken stock. Season with salt and pepper. Bring to a boil then reduce the heat and simmer until the rabbit is tender, around 1 hour. 
Remove the rabbit pieces and keep warm in the dish covered with aluminium foil. Strain the sauce through a sieve into a clean saucepan. Add the sugar, cocoa powder, spices, mandarin rind, corn flour, miso paste and mandarin juice to the saucepan. Cook until reduced slightly. Taste for seasoning and adjust accordingly. 
Arrange the rabbit on a serving platter, cover with the sauce and sprinkle with more mandarin rinds.