Rabbit Casserole with Bacon and Mushrooms Recipe


  • 1 rabbit, jointed
  • 1 large onion
  • 2 teaspoons tomato puree
  • Olive oil
  • Flour for coating
  • Salt and pepper
  • Stock (chicken or game)
  • Sprig rosemary
  • Sprig thyme
  • 2 bay leaves
  • 1 lb mushrooms
  • 6 oz  streaky bacon


  1. Heat the olive oil in a heavy, deep frying pan.
  2. Peel and chop the onion and fry with the rabbit pieces until a golden colour.
  3. Sprinkle the rabbit with flour, add the tomato puree, salt and pepper and enough stock to cover.
  4. Bring to the boil, add the herbs, cover and simmer for about 30 minutes.
  5. Wash and chop the mushrooms, cut the bacon into smallish pieces.
  6. Pre-heat the oven to Gas Mark 7 (425°F/220°C).
  7. Transfer the rabbit to an oven-proof casserole and strain the sauce.
  8. Spread the mushrooms over the top of the rabbit and sprinkle with the bacon.
  9. Pour over the sauce, cover and bake in the oven for about 1 hour (maybe longer if the rabbit portions are large or the rabbit is old).

Serves 4.

Posted in All Recipes, Poultry and Game Recipes

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