Rabbit & mushroom hotpot

Recipe uploaded by

Sara Buenfeld

3 ratings

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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• Rebecca

  08 February 2009

  Rebecca rated and commented on this recipe

  

  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.

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• Sue

  11 March 2009

  Sue commented on this recipe

  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.

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• goodfood

  04 June 2009

  goodfood rated and commented on this recipe

  

  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

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• KeithHyde

  06 July 2009

  KeithHyde commented on this recipe

  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!

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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

Preparation 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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