Rabbit in Lentils

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 rabbit, jointed
  • 4 oz (125 g) lentils
  • 1 onion, sliced
  • 1 large carrot, sliced
  • 2 sticks celery, sliced
  • Parsley, thyme, bay leaf
  • Salt and pepper
  • Chicken, veal or rabbit stock to cover
  • Chopped parsley


Place the rabbit joints in a pan with the lentils, onion, carrot, celery, herbs and seasoning. Cover with stock, put the lid on the pan and cook gently for about 2 hours until the rabbit and lentils are really tender. Remove the rabbit joints to a warm ovenproof dish.

Rub the vegetables through a sieve or liquidise, adding a little more stock if necessary to make a purée like thick cream. Adjust the seasoning. Coat the rabbit with the purée and re-heat gently in the oven. Sprinkle a little chopped parsley over the dish to serve.