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Baked Spanish Rabbit

This recipe is from Episode 12 of Secret Meat Business


  • 1 whole rabbit, jointed, aprox 1 kg

  • 1 100 gms thick cut pancetta

  • 2 stalks celery, roughly chopped

  • ½ medium size carrot, cut into rounds

  • 1 medium red onion, roughly chopped

  • 2 fresh bay leaves

  • ¼ tablespoon sherry vinegar

  • ¼ cup Manzanilla (or dry) sherry

  • 3 cups chicken stock

  • 1 teaspoon saffron

  • 5 sprigs fresh thyme

  • ½ a cup of porcini mushrooms (soaked for ½ an hour)

  • Salt

  • Pepper

  • Extra virgin olive oil

  • Bread Dough

  • 2 cup plain flour sifted

  • 4 gm dried yeast

  • 4 gm sugar

  • 4 gm salt

  • ¼ cup olive oil

  • ¼ cup warm water


  • 1.

    Joint the rabbit & remove the kidney & liver.

  • 2.

    You can always ask your butcher to do this for you.

  • 3.

    Season the meat with salt and pepper.

  • 4.

    Place pan on the stove and add olive oil.

  • 5.

    When smoking add the rabbit to the pan and sear at high heat until the pieces are golden brown, making sure there are not too many pieces in the pan.

  • 6.

    When golden remove from pan and place into a bowl

  • 7.

    Cut pancetta into small cubes and add to a pan along with the rabbit kidneys and liver.

  • 8.

    Stir until golden brown. When cooked, remove from the pan and place in a bowl.

  • 9.

    In a pan add the celery, red onion and carrot followed by the saffron, thyme, and bay leaves.

  • 10.

    Season with salt and pepper and give the pan a toss, add the mushrooms, vinegar and sherry.

  • 11.

    Add 2 cups of the chicken stock, simmer for 5 minutes.

  • 12.

    Put the rabbit meat back into the pan and add the remaining chicken stock and cook in an oven at 200ºC degrees until cooked.

  • 13.

    To make the bread, mix ingredients and kneed, cover with a warm cloth rest for 15 min, knock back then rest for 15 min.

  • 14.

    Roll out in a large enough circle to cover your baking dish

  • 15.

    When the rabbit is tender, remove the rabbit from the oven and cover with dough and olive oil place the pot back into the oven for 4-5 minutes and cook until bread is golden brown and ready to serve.

  • 16.

    Remove the bread from the top and scoop the wet rabbit mixture into a bowl & serve with the bread.

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Posted by Trish148Report
Hey Adrian
Really nice Adrian.. would like to see more rabbit recipes (don't grow them anymore :-) )