Rabbit with Red Rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook

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


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 c