Roast Rabbit with Spinach Stuffing

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

Rabbit is a surprisingly neglected meat in Britain. It is a shame since young, domesticated rabbit, milder in flavour than wild but often more tender, makes a delicious family roast. Ask your butcher to leave in the liver, so that it can be added to the stuffing.


  • 1 rabbit
  • 10 rashers of unsmoked streaky bacon, rinds removed
  • 450 ml/¾


To make the stuffing, melt 25 g/1 oz of the butter in a large pan and sweat the onion for 5 minutes, until tender. Add the spinach, cover and cook for a further 5 minutes, until it has just collapsed