Rabbit Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 2 lb / 900 g rabbit portions
  • 1 medium onion, peeled and sliced


Fry the rabbit and onion in 2 teaspoons oil in a flameproof casserole until golden brown. Trim the fennel, and slice into ¼ in / 0.5 cm pieces. Put it with the rabbit and onion. Cover with stock, water or wine, and bring to the boil. Season very lightly, and turn the heat down to the merest simmer. C