Succulent chunks of rabbit are stewed with bacon, shallots, red wine and herbs. It's the perfect winter warmer. Serve with mashed potatoes or hunks of crusty bread.
First time I've cooked (or eaten) rabbit. Once I stopped thinking about my childhood pets I really enjoyed it. It's a delicious recipe, the lemon juice helps cut through the richness. So tasty and the rabbit was beautifully tender. I cooked it in the oven at 180C for 1 1/2hours as I was going out but imagine it's the same cooked either way. Will be making again, thanks for the recipe! - 29 Sep 2013
first time I have tried rabbit and couldn't have picked a better recipe... cooked my rabbit on the bone, drowned it in wine and put in extra water to part cover. Delightful! - 30 Apr 2013
This recipe is a cut & paste joke - waste of time. An 1/8 of a teaspoon of a dried herb to flavour 1.3 kilo of meat???? - 08 Nov 2015