Thai-Style Rabbit


  • 1 rabbit
  • 1 glass of dry white wine
  • 350 g/ 12 oz brown onion, diced
  • 4 garlic cloves, chopped
  • 3 tbsp sesame oil
  • 3 tbsp fish sauce
  • two 2.5-cm / 1-inch pieces of galangal, grated
  • 2 hot red chillies, thinly sliced
  • 1 small carrot, diced sunflower oil for frying
  • 2 celery stalks, thinly sliced
  • 300 ml/ ½ pt chicken stock
  • salt and pepper
  • 1 whole lemon grass stalk
  • 2 kaffir lime leaves
  • Thai fragrant rice, to serve
  • 6 spring onions, sliced thinly, to garnish


Get the butcher to lose the head and joint the carcass by cutting off the front legs, severing back legs and cutting the body in half along the spine, separating rib cage from saddle and chopping off bony rib extremities. Ask him to cut the loin and rib pieces laterally into three.

In a large bowl, mix the wine, 225 g/ 8 oz of the onion, half the garlic, the sesame oil, fish sauce, half the galangal and the chillies. Put in the rabbit pieces and turn to coat. Cling-wrap and marinate in the refrigerator overnight.

Just before cooking, sear the pieces of rabbit in a little sunflower oil in a heavy frying pan and transfer to a plate. They should still be raw in the middle.

Add a couple more tablespoons of oil to the pan and fry the remaining onion and garlic, and the celery until softened, then add the remaining galangal and stir before returning the rabbit to the pan. Pour over the chicken stock and the remaining marinade. Season with salt and pepper. Add the lemon grass and lime leaves. Cover the pan and simmer for 10–15 minutes. Check the largest piece of rabbit to make sure it is done.

Remove the lemon grass before serving the rabbit with Thai fragrant rice, scattered with pieces of spring onion. This would have been a revelation for Mr McGregor.