Slow Cooked Rabbit Casserole Recipe

Chef Steven Ellis of The Oxford Blue fine dining Pub & Restaurant in Windsor shares his delicious Slow Cooked Rabbit Casserole recipe.

2 Hours Easy


  • 1 x Wild Rabbit (prepared)
  • 200g Smoked pork belly diced large
  • 2 Large onions peeled/sliced
  • 2 Sprigs thyme, fresh
  • 4 cloves of garlic
  • 1 Large glass of white wine
  • 1l Chicken stock
  • 50g Plain flour
  • 300ml Double cream
  • 2 tsp pommery mustard
  • 4 tbs Vegetable oil
  • A pinch of salt and pepper


The Day Before

  • Place rabbits in deep oven dish, cover with sliced onions, garlic, thyme and pork belly.
  • Pour wine over the top; leave to marinade for 1 day

The Day of Cooking

  • Remove garlic, onions, thyme and pork belly and set to one side. Drain the wine into a jug
  • Heat a large casserole pan and add some oil
  • Season and flour the rabbit and seal well in pan leaving it to cook evenly until golden brown
  • Add the onions, garlic and thyme (let them colour slightly)
  • Reduce the wine marinade 1 part marinade to 3 parts water
  • Add stock to the pan and bring to a simmer
  • Cook on a medium heat gently for two hours until meat is tender
  • Remove meat; pass sauce through a fine chinois
  • Bring the marinade back to the boil
  • Add cream and boil. Finish with mustard.
  • Season to taste and pour the new marinade over the rabbit

Serving Suggestion

  • Serve with two big spoonfuls of creamy mash potato
Oxford Blue fine dining Pub & Restaurant in Windsor

About this recipe

This Slow Cooked Rabbit Casserole recipe is courtesy of:


The Oxford Blue Pub
10 Crimp Hill, Old Windsor, Berkshire SL4 2QY
01753 331079 |

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