Rabbit casserole

Holts of Witham sell excellent rabbits at a bargain £3.  Granted there are some who feel squeamish about eating bunnies, but they made for tasty eating and are no more cute than other mammals whose products we eat without a second thought.  Here is one recipe for rabbit, which some have compared to, wait for it, chicken.  Yes it is a white meat with a subtler flavour than some game, but plenty robust to work with these flavours.


  • Brined rabbit (including offal if available)
  • Cornflour
  • Mustard powder
  • Wild thyme
  • Crushed sea salt
  • Crushed pink peppercorns
  • Crushed juniper berries
  • Bay leaves,
  • Cubed pancetta
  • Redcurrant jelly
  • Celery
  • Carrot
  • Banana shallots
  • Baby leek
  • Mushrooms
  • Garlic puree
  • White wine (Pinot Grigio)
  • Home-made chicken stock
  • Corn oil

Brine the rabbit overnight to retain the moisture.  Dry and dredge in cornflour, thyme, salt and mustard.  Brown in a hot casserole using corn oil.  Remove to a warm plate.

Brown the chopped veg quickly and add other dry ingredients.  Add good slug of wine and stir to deglaze the pan.  Add redcurrant, garlic and stock.  Bring to the boil, stirring.  Move to a slow oven and allow to braise for a couple of hours.

Serve with mash and veg of your choice

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