Hampshire Rabbit

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 rabbit
  • Seasoned flour
  • Poultry stuffing
  • 8 oz onions
  • 8 oz tomatoes
  • 4 oz. rindless streaky bacon rashers
  • dripping
  • stock
  • Salt and pepper


    Joint the rabbit and soak in salt and water until blanched. Dry joints and toss in seasoned flour. Put joints in a fireproof dish and surround with balls of poultry stuffing. Cover the rabbit with sliced onions and tomatoes and top with bacon rashers. Dot with dripping, and brown in a hot oven for twenty minutes. Add stock to come half way up the dish, season well with salt and pepper, and cover with a lid. Cook at 325°F, 170°C, gas mark 3 for two hours.