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Baked Rabbit

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Rabbit is a low fat meat, which is prone to drying out. This is a method of cooking it to help prevent the 'saddle leather' effect! This recipe is for two people, but can be increased if needed.

Rabbit is a low fat meat, which is prone to drying out. This is a method of cooking it to help prevent the 'saddle leather' effect! This recipe is for two people, but can be increased if needed.

Ingredients

Serves: -

Metric Cups
  • 1 rabbit (jointed)
  • 6 rashers streaky bacon (organic)
  • 2 medium onions
  • ½ litre chicken stock
  • 1 pinch of mixed herbs
  • 1 rabbit (jointed)
  • 6 rashers bacon (organic)
  • 2 medium onions
  • ⅚ pint chicken broth
  • 1 pinch of mixed herbs

Method

Baked Rabbit is a community recipe submitted by crazysheep and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash, then quickly brown off the rabbit joints in a hot frying pan. Peel and roughly chop the onions.
  • Wrap each rabbit joint in the streaky bacon, making sure none of the rabbit is visible.
  • In a suitable roaster (the oval ones with lids are good) line with all the chopped onion, then place the rabbit joints on top. Sprinkle a good pinch of mixed herbs, add the stock, and bake in the oven at 160c for approximately 75 minutes. Serve with mash & seasonal veg.
  • Wash, then quickly brown off the rabbit joints in a hot frying pan. Peel and roughly chop the onions.
  • Wrap each rabbit joint in the bacon, making sure none of the rabbit is visible.
  • In a suitable roaster (the oval ones with lids are good) line with all the chopped onion, then place the rabbit joints on top. Sprinkle a good pinch of mixed herbs, add the stock, and bake in the oven at 160c for approximately 75 minutes. Serve with mash & seasonal veg.
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