Rabbit Casserole

with Whisky, Bog Myrtle and Juniper Berries

Preparation info
  • Serves


    • Difficulty


Appears in

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