Rabbit & mushroom hotpot

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Turn the oven to 180C/fan 160C/gas 4. Heat the oil in a deep flameproof and ovenproof casserole dish. Add the rabbit pieces, then fry briefly until browned. Lift from the dish onto a plae, add mushrooms to the dish, then quickly stir-fry. Lift from the dish and take off the heat.
2. Layer half the potatoes into the dish then, seasoning with salt and pepper as you layer, top with half the onions, mushrooms and rosemary, then top with the rabbit. Now follow with the rest of the onions, mushrooms, rosemary and a neat layer of potatoes. Pour over the stock and brush potatoes with oil.
3. Put back on the heat and bring to the boil, then cover and put in the oven for 1 hour 15 mins. Take off the lid, then return to the oven at 220C/fan 200C/gas 7 for 30 mins more to brown the top. Serve with Savoy cabbage cooked with butter, a dash of water and a sprinkling of caraway seeds.

Per serving

544 kcalories, protein 42g, carbohydrate 58g, fat 18 g, saturated fat 4g, fibre 7g, salt 1.04 g

Latest comments and suggestions

• Treat time

  16 November 2007

  Treat time commented on this recipe

  Fantastic dish for a chilly autumn day. The rabbit is really tender cooked in this way

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• Ralph

  23 April 2008

  Ralph commented on this recipe

  So easy but rabbit is a little expensive at this time. No idea why. Purchased a small cleaned rabbit at a farmers market last weekend and was surprised to be charged £4-50. To feed 4 would take 2 rabbits, so a little expensive for a mid week meal.

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• Jeffers

  16 May 2008

  Jeffers rated and commented on this recipe

  

  My rabbit came out tough and dry. I did use wild rabbit that had been frozen, dont know if it was anything to do with that. I will try another recipe with the same sourced rabbit next time.

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Ingredients

• 3 tbsp olive oil , plus a little extra for brushing
• 1 oven-ready rabbit , cut into legs, shoulders and loins (discard the rib cage, it's very bony)
• 250g pack small flat cap mushrooms (Portabellini), thickly sliced
• 1kg large potatoes , thinly sliced
• 3 Spanish onions (large brown onions), halved and thinly sliced
• 1 tbsp chopped rosemary
• 600ml strong-flavoured chicken stock

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook min 1 hr 45 mins

High in fibre, source of folic acid, vitamin c

Ingredients

• 3 tbsp olive oil , plus a little extra for brushing
• 1 oven-ready rabbit , cut into legs, shoulders and loins (discard the rib cage, it's very bony)
• 250g pack small flat cap mushrooms (Portabellini), thickly sliced
• 1kg large potatoes , thinly sliced
• 3 Spanish onions (large brown onions), halved and thinly sliced
• 1 tbsp chopped rosemary
• 600ml strong-flavoured chicken stock

Per serving

544 kcalories, protein 42g, carbohydrate 58g, fat 18 g, saturated fat 4g, fibre 7g, salt 1.04 g

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