Rabbit casserole







Cook Time

95-100 Min


  • 25g/1oz butter
  • 900g/2lb rabbit pieces
  • 200g/7oz tomatoes
  • 1 tablespoon cornflour
  • 100g/4oz carrot, coarsely grated
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon dried oregano
  • 50ml/2fl oz brandy
  • 25ml/1fl oz white wine vinegar
  • 375ml/13fl oz warm water
  • 2 bay leaves
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Melt the butter in a large frying pan and brown the rabbit pieces well, turning frequently, then transfer the pieces to a large casserole dish.
  • Put the tomatoes in a bowl of boiling water; leave for 2 minutes. Peel off the skins and chop the flesh into small cubes. Add to the casserole dish.
  • Combine the cornflour, carrot, orange zest and oregano in a small bowl. Pour in the brandy, vinegar and warm water, and stir well. Pour over the contents of the casserole dish and add the bay leaves.
  • Cover and bake for 1 1⁄2 hours or until the rabbit is tender. Serve hot.
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