Pork and Rabbit Casserole


  • lb / 680 g belly pork, in a piece
  • 1 pig’s trotter, if available
  • 2 lb / 900 g rabbit, saddle and hindquarters only
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and cut into sticks
  • ¾ pt / 430 ml dry white wine
  • 3–4 sprigs of French tarragon
  • 2–3 parsley stalks
  • salt
  • freshly ground black pepper


Remove the rind from the belly pork, and cut the meat into 1 in / 2.5 cm cubes. Chop the trotter into two or three pieces so that it will fit in the casserole (or you could ask your butcher to do this). Chop the rabbit into pieces if it is not already portioned. Fry a handful of the belly pork until the fat runs, and in this fry the onion until golden brown. Add the rest of the pork and the rabbit, a few pieces at a time, and brown them all over. Transfer the onion, the meat, the pork rind and the pig’s trotter to a lidded casserole. Add the carrots. Pour half the white wine into the frying pan in which you browned the meat, and deglaze the pan by bringing the wine to the boil and scraping up any residues stuck to the pan. Pour it over the meat, and add the rest of the wine. Keep back some of the tarragon and parsley for garnish, and put the rest in with the meat. Bring to the boil, cover and cook on a very low heat or in a preheated oven at 170°C / 325°F / Mark 3 for about 2 hours, until the meat is tender. Remove the pork rind and wilted herbs from the casserole, chop the rest of the tarragon and parsley, and stir it in, together with salt and pepper to taste. This is marvellous served with a bowl of lentils.