Rabbit Fricassee Recipe


  • 1 rabbit
  • Salt & Pepper
  • 1½ pints water
  • 1 onion
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 bay leaf
  • 1 blade of mace
  • 3 cloves
  • 3 oz streaky bacon
  • 1½ oz butter
  • 1½ oz flour
  • ½ pint full or semi skimmed milk
  • Bacon Rolls


  1. Cut the rabbit into joints. Season with salt and pepper and lay in a casserole.
  2. Add the sliced onion, diced bacon, the water, and the parsley, thyme, bay leaf, mace and cloves tied in a piece of muslin.
  3. Cook in a covered casserole on a pre-heated low oven at Gas Mark 2 (300°F/150°C) for about 2 hours.
  4. Strain off the stock, removed the bag of herbs and keep the rabbit hot.
  5. Melt the butter in a pan, add the flour, blend it well and let it cook for a minute or two without colouring.
  6. Gradually pour in ½ pint stock, stirring constantly. Bring to the boil and cook for at least 3 minutes.
  7. Add the milk and re-heat with boiling.
  8. Pour the sauce over the rabbit and garnish with sprigs of parsley and bacon rolls.
Posted in All Recipes, Poultry and Game Recipes, Slow Cooking

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