Slow-cooked wild rabbit: yes please!

slow cooked rabbit

When someone drops a buck rabbit off at your front door, you do not flinch.

You allow the husband to bundle the recently deceased creature up, process it and let it marinate in lemon juice and olive oil.

Early the next evening you brown the joints in a frypan with bacon, before adding plump, black olives and other delectables and then cook it slowly in red wine.

Normally we would cook rabbit for a far shorter time but this was an older animal so we used a recipe we’d developed for hare.  And my, it worked.

Three hours later old Thumper was transformed into a dish of exquisite taste; tender, juicy meat, bursting with flavour.  Absolutely, utterly delicious.


Slow-cooked rabbit
1 rabbit, jointed
3 slices streaky bacon
3 tbsp olive oil
1/2 teacup lemon juice
1 glass red wine
1 onion, peeled and roughly chopped
10 garlic cloves, peeled and chopped
A handful of black olives
Fresh, chopped thyme, parsely, rosemary
1 cup stock
Gravy – 1 tbsp flour
2 tbsp butter

Marinate the rabbit in the lemon juice and half of the oil for at least eight hours.

Retain the marinade and fry the rabbit until nicely brown. Remove and fry the bacon in the juice, and, if so inclined, the heart, kidneys and liver. Then quickly fry the onion and garlic. Return rabbit to the pan and pour in the marinade.

Add wine, olives, herbs and season to taste. Bring to the boil and then reduce heat, simmer for three hours.

Ten minutes before serving, remove the meat to a warmed platter. Melt the butter in a small pan, and slowly mix in the flour, stir into the cooking juices to thicken slightly. Pour this into a jug, and serve with creamy mashed potato and a simple salad.  Or broccoli that really must be eaten.

There was so much left over that we have made a pie, as well.  Simply buy a packet of puff pastry, line a deep dish, and gently fill with the meat, which has been removed from the bones.  By the husband.

Wonderful things, husbands and, it must be said, husbands’ brothers who leave rabbits at the front door.  (Click here for the hare pie recipe.)

rabbit pie




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Number 8 Network - a community website for the rural areas northeast of Hamilton, NZ, is run by Gordonton journalist/editor Annette Taylor.

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