Rabbit & mushroom hotpot

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BAMBAM

  09 December 2009

  BAMBAM commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BAMBAM

  14 December 2009

  BAMBAM rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• casalba

  30 June 2010

  casalba commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lasagne

  24 August 2010

  lasagne commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• paulz66

  20 July 2011

  paulz66 rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Estarfan, Blackpool

  14 September 2011

  Estarfan, Blackpool rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4810/

http://www.bbcgoodfood.com/recipes/4810/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 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, sugar 11g, salt 1.04 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.