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Rabbit Casserole 

1 jointed rabbit
2 sliced onions
3 large sliced carrots
3 4 cloves finely chopped garlic
2 tbs cooking oil
pt of red wine
pt water or chicken stock
1tbs tomato puree
4 heaped tsp medium curry powder
2 heaped tsp mixed spice
1 medium tin garden peas
or equivalent, fresh or frozen peas
pepper and salt to taste


Gently fry the rabbit in a little oil until, golden brown.

 Remove from the pan and keep warm.

Quickly fry the onion in the remaining oil until softened,
add the garlic and stir - fry for a further minute.

Return the rabbit meat to the pan with the onion and garlic

In a small bowl, blend together the curry powder, mixed spice, pepper, salt and tomato puree
with some of the water or stock.

Add to the pan together with the remaining water, red wine and drained peas.
Stir well and adjust the seasoning if necessary.

Simmer gently until rabbit is tender.

Add more water and/or wine if the sauce reduces too quickly.

Serve with boiled potatoes or spaghetti