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 onions (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, questions and tips

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yellow242
11th Mar, 2009
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
8th Feb, 2009
3.05
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
16th May, 2008
1.05
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
23rd Apr, 2008
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
16th Nov, 2007
Fantastic dish for a chilly autumn day. The rabbit is really tender cooked in this way

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