Baked Rabbit

I know some people won’t eat rabbit for various reasons but I wish they would try. The flesh is succulent with a good flavour – it has little or no fat and can only be commended in every way. The wilder the rabbit the better the flavour and you will be doing the farmers a great favour.


  • 1 rabbit, cut up and jointed
  • 25g/1oz plain flour
  • 2 tbsp olive oil
  • 2 thick bacon slices, cubed
  • 1 large onion, thickly sliced
  • 1 large clove of garlic, finely chopped
  • ½ tsp paprika
  • 300ml/½ pint dry white wine
  • 1 tbsp tomato purée
  • salt and freshly ground pepper
  • 1 bayleaf

For The Marinade

  • 1 cup red wine
  • 1 cup red wine vinegar
  • 1 clove of garlic, chopped
  • 2 sticks celery, chopped
  • sprigof thyme
  • sprigof parsley


Place the jointed rabbit in the marinade and leave overnight, preferably, or for several hours. Remove the rabbit pieces, dry with kitchen paper and dust lightly with flour. Heat the olive oil in a frying pan and fry the rabbit pieces until light golden brown and place in a casserole.

Sauté the bacon and onion in the frying pan, add the garlic and paprika and cook a little longer. Add wine, tomato purée, salt, pepper and bay leaf, bring to the boil and simmer for about 5 minutes. Pour over the rabbit and cook in a preheated moderate oven at 180°C/350°F/Gas 4 for about 1 ½ hours or until the rabbit is tender.