Name: Rabbit Casserole
Yield: Serves 4
Ingredients: 6 slices smoked streaky bacon or pancetta, chopped; a handful of fresh or dried bog myrtle leaves, roughly chopped; 1 tablespoon honey; a few sprigs of wild thyme; 2 good-sized rabbits, cut into joints (reserve the livers and kidneys); 4 garlic cloves, smashed; 600 ml/1 pint chicken stock; 8–12 dried juniper berries, bruised; 2 tablespoons ghee or rapeseed oil; 3 onions, sliced; sea salt and freshly ground black pepper; 300 ml/½ pint whisky of your choice; a bunch of fresh parsley, finely chopped (reserve a little for garnishing); 2 tablespoons breadcrumbs; plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

When I’m cooking rabbit, hare or pheasant over the fire bowl, I usually marinate them first – either in wine, beer or whisky with onions, wild herbs and spices, or in yogurt with tamarind or sumac as is often the custom in the Middle East. However there is no need to marinate the rabbit for this casserole as the cooking tenderises the meat, and it is one of those dishes that tastes even better if you make it the day before you eat it. I often use a Chivas blend to marinate or cook rabbit wh