Rabbit Stewed in Gooseberry Champagne

Preparation info
  • Serves about


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

Margaret Vaughan at the Settle in Frome invited me to a friendly cooking competition: she cooked Cod’s Cheeks and Tongues, and I chose rabbit and created this simple dish using a bottle of her gooseberry champagne (which is, in fact, commercially available from her).


  • 3 wild rabbits, jointed, giblets reserved
  • Flour
  • 1 oz (25 g) <


Dredge the rabbit pieces in flour. Melt the butter or fat in a large roasting tin or flameproof casserole and fry the rabbit, the diced bacon and vegetables for about 10 minutes till they are golden brown. Season the rabbit with salt and pepper. Now add the herbs and tomato purée, and stir in well. Add the champagne and the rabbit giblets tied in a muslin bag. Cover with a lid or aluminium foil