Rabbit With Anchovies and Capers


Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

I have no idea how the rabbit got involved with Easter, but whatever the reason, my feeling is eat it. It can be cooked in a hundred different ways, it has hardly any fat, the flesh is delectable and the following receipt has the surprising addition of anchovies and is very good indeed.


  • 1.8 kg/4 lb rabbit pieces
  • 4 salted anchovies, or 8


Put the salted anchovies into a bowl of water to soak for 20 minutes, then remove the bones and leave to dry on paper towel. Marinate the rabbit pieces in a mixture of 3 tbsp of the olive oil, the wine, lemon juice, 2 crushed cloves of garlic, the vegetables, herbs and crushed parsley, and a seasoni