Recipe: rabbit in wine

We made this back in February, and it was lovely – but I promptly forgot how to make it. Today, the rediscovery.


  • One rabbit per two people
  • Mushrooms (about a quarter-pound each)
  • Bacon (a handful)
  • Onion, garlic, etc as seems reasonable, plus stock
  • Red wine, in quantity.

If your rabbit is not yet dismantled, then dismantle it as discussed earlier. (If it is still fluffy, you’re on your own, but let me know how it went.) This time around, I took the meat off the thighs, and only cooked the forelegs as a complete unit; works well either way.

Fry the (finely chopped) onion and garlic, then the bacon, in a large flat-bottomed pan; once they look done, add the mushrooms, and then the rabbit. Once it’s browned, add the stock and some red wine – enough to cover it – and cook at a low heat, covered, for about an hour and a half, stirring regularly. If it looks like boiling dry, add more wine.

You should end up with some very deeply coloured meat – not much to look at, but tastes a lot better than it looks – and a small amount of liquid, depending how free you were with the wine. Serve with rice (it soaks up the excess wine better than potatoes) and whatever vegetables are to hand – I used diced carrots.

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