Rabbit & mushroom hotpot

Rabbit & mushroom hotpot

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(8 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins

Easy

Serves 4
Despite having only a few ingredients, this take on a Lancashire hotpot is packed with flavour

Nutrition and extra info

Nutrition: per serving

  • kcal544
  • fat18g
  • saturates4g
  • carbs58g
  • sugars11g
  • fibre7g
  • protein42g
  • salt1.04g
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Ingredients

  • 3 tbsp olive oil, plus a little extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 oven-ready rabbit, cut into legs, shoulders and loins (discard the rib cage, it's very bony)
  • 250g pack small flat cap mushroom (Portabellini), thickly sliced
  • 1kg large potato, thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 Spanish onion (large brown onions), halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 600ml strong-flavoured chicken stock

Method

  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.

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Comments (15)

Magdalenawasowska@gmail.com's picture
5

My first ever rabbit. This recipe is absolutely gorgeous. Lots of flavours.

embloom's picture
4

Very easy recipe, and I made a few simple additions: I added plenty of root veg, and replaced half of the stock with dark ale. With hindsight I would have added chopped bacon or lardons for a bit of sweetness, and it would work well with cider instead of ale too. It worked well and I"ll definitely do it again.

estarfan's picture
4

i cooked it with some shallots and baby carrots. also thickened the sauce with cornflour.

paulz66's picture
5

We used twice as many bunnies and used home made cider in with the stock. Slow cooked had to be best bunny dish weve had - fortunately didn't buy bunny just shot it in local farmers field. Going to make it again this weekend as son has shot another couple of bunnies

huttonrudby's picture

Followed the recipe using homemade chicken stock. Cooked it the day before and then finished it off after a Sunday lunchtime visit to the pub! Bought the rabbit for £4 from the local farmers market. Needed 30 minutes more cooking time than the recipe. Really enjoyed it, ribs and all!

casalba's picture

Please don't discard the rib cage - especially before cooking.

barb25's picture
4

Nearly forgot to come back and rate this, I basically did everything the same but used chicken instead of rabbit and it made a really nice, low fat meal. Myself and my husband both loved it.

barb25's picture
4

I was looking for something to cook for tonights dinner so searched for CHICKEN MUSHROOM and this came up. Although the recipe uses rabbit I decided to try it using chicken instead, its in the oven now so will come back after eating it to let you know how well it worked!

khyde1961's picture

The rabbit was not as flavoursome as other rabbit recipes.
It was almost a traditional Lancashire Hotpot except it used:-
Rabbit instead of lamb,
Savoy cabbage with caraway seeds instead of pickled red cabbage,
Had mushrooms it in,
Had potatoes on the bottom as well.
Oh and no sliced carrots. Still close enough for someone in Chelsea I guess :-)

Even though it is nothing like a Lancashire Hotpot, I did make it and will do again, but it really does need the pickled red cabbage!

troyeva's picture
3

i find if you use only half the chicken stock make up the rest with a can of johns smiths this adds depth and flavour

yellow242's picture

Very good meal, try to find a hunting friend for cheap bunnies

Also I use half cider to stock that gives a better depth to the end dish.

chromatopelma's picture
3

I thought this recipe was ok... but not great. I replaced the chicken stock for rabbit stock (I had some in the freezer from a previous rabbit recipe) but I still found that the dish was just lacking in flavour to some extent.

no1ginger's picture
1

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.

daddy-penk's picture

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.

treattime's picture

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

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