Rabbiting was my first ever experience of hunting for food which would end up on the hob for our dinner and I think it was the catalyst to my ending up as a chef. I enjoyed the feeling of being able to ‘provide’ for my family, of feeding people. Most weekends my brother and I would spend hours setting nets and on a good day would end with 30 or 40 rabbits that we would sell to butcher for a quid each, not a bad days work for a couple of young lads from the council estate. We would always save a couple to take home and my dad would cook them very simply in a large casserole with a few aromatics and some stock cubes, then let them bubble gently on the hob for a couple of hours and serve them with fluffy mashed potatoes. Knowing that I had put food on the table for my family meant added to the enjoyment and indeed the flavour.


  • 2 rabbits - skinned

  • 6 large carrots

  • 2 celery sticks

  • 1 large brown onion

  • 3 stock cubes

  • 3 Bay leaves

  • Water

  • Chopped Parsley

  • Celery leaves


  • 1.

    Roughly chop the carrots and place into a large casserole dish. Add in 2 chopped celery sticks and 1 sliced onion. Mix together using hands.

  • 2.

    Remove the head, neck, liver, kidneys and fat from the rabbit then cut into joints keeping all meat on the bone. Add the pieces of rabbit into the casserole dish. (If you are not confident to do this yourself, ask your local butcher.)

  • 3.

    Add in 3 stock cubes and enough water to cover the ingredients, mix everything together and simmer gently on the hob for 1-1 ½ hours. (If you wish, add in the kidneys and livers to poach for 2-3 minutes). Add in a splash of olive oil and a handful of chopped parsley and stir.

  • 4.

    To serve, place rabbit pieced into a large family sized bowl. Ladle the vegetables and sauce and serve.

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