Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Wild rabbit can have a strong taste, and the way the country people overcame this was to soak it in milk. This is probably the origin of this delicate dish. It is very good if you are feeling poorly or in need of comfort.


  • 2 rabbits, cut up
  • 2 ounces bacon rashers, chopped
  • 2 onions, chopped


Preheat the oven to 350°F.

Wash and dry the rabbits and place in a flameproof and ovenproof casserole dish, or heavy pan for which you have a lid. Add all the other ingredients and cook, cover