Rabbit with mustard -
the mustard gives the dish real taste and moisture
From Brian Turner's Favourite British recipes. Serves
2 small rabbits, skinned
600ml chicken stock
150ml white wine
150ml double cream
3 tbsp mustard
1 tbsp grain mustard
1 tbsp olive oil
2 celery stalks
1/2 tsp nutmeg
2 tbsp lemon juice
2 tbsp chopped parsley
Preheat oven to 200°C
Cut rabbits into legs and shoulders, trim saddles, remove belly, halve the
Chop carcass and put in pan with belly pieces, chicken stock and white wine.
Boil to reduce by half
Mix mustard with some salt and pepper and the olive oil. Smear this over the
Fine dice the veg. Shove into bottom of casserole, lay rabbit pieces on top.
Sprinkle nutmeg over, cook for 20 mins
Turn rabbit pieces over, strain stock into the casserole. Back into oven for
20 mins or til cooked.
Take out rabbit pieces, put in clean pan and keep warm
Add cream to stock left in casserole. Bring to boil.
Strain into clean pan with the rabbit, add grain mustard and lemon juice,
bring back to boil.
Check seasoning and serve
Rabbit casserole -
traditional dish with a fruity tang
From Nick Nairn on BBC food website. Serves two (with
plenty to go round)
110g/4oz rabbit, diced
85g/3oz seasoned plain flour
2tbsp olive oil
2tsp fresh thyme leaves
30ml/1fl oz white wine
55ml/2fl oz double cream
290ml/˝ pint vegetable stock
1 orange, zested
1 tbsp fresh chives, chopped
Heat the oil in a large pan
Dip the rabbit in the seasoned flour
Add the rabbit to the hot oil and sauté until browned
Add the thyme leaves
Pour in the wine, cream and stock and stir
Add the orange zest
Simmer casserole for 12-15 minute
Remove casserole from hob and pour into a large dish
Top with chives and serve
Rabbit stew -
slow cooked with full flavours
From Anna Gauci on Burke's Backyard website. Serves
two if you're hungry, four if you're not
rabbit, cut into pieces oil
1 large onion, chopped
4 garlic cloves, chopped
1/2 teaspoon curry powder
1/2 teaspoon sugar
1 cup green peas
salt to taste
2 dessertspoons tomato paste
1 dessertspoon vinegar
1 cup water
Heat a little oil in a frying pan and add rabbit
pieces, turning to seal in the juices. Remove rabbit and place in saucepan.
Add onion and garlic to the frying pan and cook for a few minutes before
adding curry powde
Add the rest of the ingredients and stir well.
Pour over the rabbit in the saucepan, bring to the boil, cover and cook over
a low heat for one and a half hours.
Rabbit with Garlic and Rosemary Served
with Bruschetta - a summery lunch
From Gennaro Contaldo on BBC food website. Serves
1 rabbit, chopped into medium-sized chunks on the bone or use ready prepared
boneless chunks of rabbit
plain flour, for dusting
150ml/5fl oz extra virgin olive oil
1 garlic head, cloves separated and kept whole with skin on
large bunch rosemary, broken in half
150ml/5fl oz white wine
salt and freshly ground black pepper
For the bruschcetta:
a few slices of bread
a few garlic cloves, peeled but left whole
Season the rabbit with salt and pepper and dust with
Heat the extra virgin olive oil in a large, heavy-based frying pan.
When hot add the floured rabbit chunks and seal well on all sides until
golden brown and quite crisp.
Reduce the heat, add the garlic and rosemary cover with a lid and cook
gently for 30 minutes, turning the pieces of rabbit from time to time.
Raise the heat to high, remove the lid, add the wine and simmer until it has
When the rabbit is ready, make the bruschetta.
Toast some slices of bread, immediately rub them with the garlic and then
drizzle with some of the olive oil that will have risen to the top of the
Serve the rabbit accompanied by the bruschetta.
Konijnbout op Brabantse wijze -
a Flemish recipe
From Hendo over at
4 Rabbit legs
2 Tablespoons coarse (?) mustard
80 gram raisins
2 bay leaves
300 ml chicken stock
50 gram tomato puree
1 clove of garlic
1 tablespoon apple syrup
100 grams cream (Belgians...)
60 grams butter
salt & pepper
Sprinkle salt & pepper over rabbits legs, heat the butter and brown the
Take them out of the pan and lightly fry the chopped onion in it, add tomato
puree, let it come to the boil and add the chicken stock.
Bung in bay leaves, mustard, raisins, finely chopped garlic and apple syrup,
then stir in the cream, and bring to the boil.
Put your legs back in (the bunnies, not your own) and put the pan in a pre
heated oven at 190C.
Leave to simmer for 40 mins. After that remove bunny legs and put in a dish.
Mix up some cornflour with water to bind the sauce.
Serve with Rősti and winter veg.
Pugh Pugh McGrew