Rabbit with parsley sauce







Cook Time

140-145 Min


  • 100ml/3 1⁄2fl oz light soy sauce
  • 5 drops of Tabasco sauce
  • 1⁄2 teaspoon ground white pepper
  • 1 tablespoon sweet smoked paprika
  • 1 teaspoon dried basil
  • 1.4kg/3lb rabbit, cut into pieces
  • 3 tablespoons olive oil
  • 75g/3oz plain flour
  • 1 large onion, finely sliced
  • 250ml/9fl oz dry white wine
  • 250ml/9fl oz chicken stock
  • 2 garlic cloves, finely chopped
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons salt
  • Combine the soy sauce, Tabasco, white pepper, paprika and basil in a medium bowl. Add the rabbit pieces and turn them over in the mixture so that they are coated thoroughly. Leave to marinate in the refrigerator for at least 1 hour.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Heat the oil in a flameproof casserole dish. Coat the rabbit pieces lightly in the flour, shaking off the excess. Brown the rabbit pieces in the hot oil for 5–6 minutes, turning them frequently. Remove with a slotted spoon and set aside on a plate or dish.
  • Add the onion to the casserole dish, and cook over a low heat for 8–10 minutes until softened. Increase the heat, add the wine and stir well to mix in all the cooking juices.
  • Return the rabbit and any juices to the casserole dish. Add the stock, garlic, parsley and salt. Mix well and turn the rabbit to coat with the sauce. Cover and transfer to the oven. Cook for about 1 hour until the rabbit is tender, stirring occasionally. Serve hot with mashed potatoes or boiled rice.
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