Hunter's rabbit

Hunter's rabbit


8 people made this

About this recipe: Cooking rabbit in white wine with earthy chestnut mushrooms and fragrant herbs gives it a real taste of the forest.

Maggie Pannell

Serves: 6 

  • 2 tbsp olive oil
  • 1 rabbit, about 1–1.3 kg, cut into 6 pieces
  • 3 rindless smoked bacon rashers, chopped
  • 200g shallots, peeled
  • 1 tbsp plain flour
  • 300ml dry white wine
  • 100ml vegetable or chicken stock
  • 2 carrots, peeled and sliced
  • 1 bouquet garni
  • 300g chestnut mushrooms, quartered
  • salt and freshly ground black pepper

Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

  1. Heat the oil in a large flameproof casserole, add the rabbit pieces and the bacon and cook gently over a medium heat for 4–5 minutes or until browned. Remove from the pan and set aside.
  2. Add the shallots to the casserole dish and cook gently for a few minutes, then sprinkle over the flour and blend in. Pour in the wine, scraping up any crispy bits on the bottom of the casserole, using a spatula, then stir in the stock. Return the rabbit and bacon to the casserole.
  3. Add the carrots, bouquet garni and salt and pepper to season, then cover and cook gently for 30 minutes.
  4. Add the mushrooms, cover and cook for a further 20 minutes or until the rabbit is tender. Remove the bouquet garni before serving and taste to check the seasoning.


*Many large supermarkets stock rabbit, as do some butchers and game suppliers. If preferred off the bone, use 500g boneless rabbit cut into large chunks.
*This casserole is delicious served with small fried potatoes and apple sauce.
*First soak shallots in boiling water for 10 minutes so they are easier to peel.

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Reviews (2)


Great first time trying rabbit. Not enough for 4 but plenty for two. - 08 Oct 2009


Used 2 packs of diced meat, didn't have bacon but was still yummy! Cooked in the oven for 1 hour. - 08 Apr 2015

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