Baked Rabbit

A community recipe by crazysheep

Not tested or verified by Nigella.com

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Introduction

Rabbit is a low fat meat, which is prone to drying out. This is a method of cooking it to help prevent the 'saddle leather' effect! This recipe is for two people, but can be increased if needed.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: -

Metric U.S.

1 rabbit (jointed)
6 rashers streaky bacon (organic)
2 medium onions
½ litre chicken stock
1 pinch of mixed herbs

1 rabbit (jointed)
6 rashers bacon (organic)
2 medium onions
⅚ pint chicken broth
1 pinch of mixed herbs

Method

Baked Rabbit is a community recipe submitted by crazysheep and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash, then quickly brown off the rabbit joints in a hot frying pan. Peel and roughly chop the onions.

Wrap each rabbit joint in the streaky bacon, making sure none of the rabbit is visible.

In a suitable roaster (the oval ones with lids are good) line with all the chopped onion, then place the rabbit joints on top. Sprinkle a good pinch of mixed herbs, add the stock, and bake in the oven at 160c for approximately 75 minutes. Serve with mash & seasonal veg.

Wash, then quickly brown off the rabbit joints in a hot frying pan. Peel and roughly chop the onions.

Wrap each rabbit joint in the bacon, making sure none of the rabbit is visible.