Rabbit with white wine and mushrooms

This recipe is from Norman Tebbit’s book The Game Cook. He advises that cider can be used instead of wine, and suggests mashed potato as a good accompaniment. We had rice which was also good, but not very local.


  • Organic plain flour
  • 1 rabbit, skinned andjointed
  • 1 tbsp organic olive oil
  • 50g butter
  • 8oz diced salt bacon or streaky bacon or pancetta
  • 2 onions, finely chopped
  • 450g mushrooms, sliced
  • 1 large glass dry white wine
  • 2 cloves of garlic, finely chopped
  • bouquet garni
  • 300ml ‘marigold’ stock
  • salt, pepper and parsley to garnish


  • Preheat the oven to 170C gas 3
  • Season the flour with salt and pepper, and coat the rabbit joints in the flour
  • Heat the oil and butter in the bottom of a large stainless steel saucepan. Fry off the onion until soft.
  • Add the bacon then the rabbit, and continue frying until the rabbit is brown on all sides and the onions are golden
  • Next, add the herbs, wine, garlic and mushrooms, along with the stock. Bring to the boil and stir it well.
  • If the pan is suitable, cover and put into the oven. Otherwise, transfer to a casserole dish. Either way, make sore the rabbit is covered
  • Let the casserole simmer in the oven for 2 or more hours. When you are ready, drain off the gravy and reduce by boiling. Alternatively, add a little beurre manie (butter and flour mixture) and simmer untuil thickened.
  • Serve the rabbit with the sauce poured over the top, and with vegetables and potatoes.

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