Rabbit with Red Rice


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

A warming country dish, in which the red rice absorbs and enriches the flavours of wine and rabbit.


  • 2 tbsp olive oil
  • 1 rabbit, cut into 6 joints (ask your butcher)
  • 1 red onion, diced
  • 2 sprigs of thyme
  • 1 bay leaf
  • 225 g red rice
  • 1 whole garlic bulb, cut in half crossways and roasted
  • 500 g plum tomatoes, peeled, quartered and deseeded
  • 100 ml white wine
  • sea salt
  • freshly ground black pepper


    Heat the oven to 150°C/gas 2.

    Heat the olive oil in a large casserole over a medium heat. Add the rabbit joints, brown all over – about 10 minutes – then remove. Add the onion, thyme sprigs and bay leaf to the casserole and sauté for 2 minutes. Add the red rice, stirring well to coat the grains in oil and juices, then return the rabbit. Ease the garlic flesh out of its skin and stir it into the casserole with the tomatoes, wine and seasoning. Add water so that the rice is covered with liquid. Mix well, bring to the boil and reduce the heat to very low. Put the lid on and cook for 30 minutes. Stir from time to time and check that the rice does not stick to the bottom of the pan: add a little more wine, or water, if the rice threatens to stick. Serve at once.