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Casserole of Rabbit with Crispy Potatoes, Vegetables and Onion Puree

120 minutes


4 people

I absolutely love the flavors, colours and aromas of this dish. Also, it’s perfect for a lunch or dinner party as you can make everything and simply reheat the dish when your guests arrive, allowing you to spend the maximum amount of time with your friends.
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Adjust Servings
1 medium sized rabbit
8 rashers of bacons
4 medium sized carrots
4 sticks celery
4 large potatoes
50ml vegetable oil
100g butter
750ml chicken stock, made with bouillon cubes
1 recipe of Onion Puree
Salt, Black Pepper
100g fine French beans
1 Pyrex dish, 30cm x 20 cm. large enough to allow all rabbit pieces to be laid out in one layer.
4 stainless steel moulds. 8 cm diameter x 3.5 cm depth
1 non stick casserole
1 casserole for onion purée
1 food processor for onion purée
1 fine sieve


If you are making the Onion Puree do so now. Cook and strain.
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Cut the Rabbit into pieces. The hind legs whole, the shoulders and fore legs in one piece and the saddle cut in three pieces. Season with salt and pepper.
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Cut the carrot and celery into dice about 4 mm square
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Heat a casserole, add the oil and add 50 g of the butter, allow to colour and add the rabbit pieces, colour on all sides.
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Add their vegetables and half the bacon that has been chopped into small pieces, to the rabbit, reduce the heat and cook unto the vegetables are soft and have a little colour. About five minutes.
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In a Pyrex dish, layer the cooked vegetable first on the bottom.
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Arrange the rabbit pieces on top of the vegetables. Add the chicken stock.
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Peel the potatoes and slice very thin, either on a machine, or a mandolin and arrange on top of the rabbit/vegetables. Add the remaining 50 g of butter cut in slices.
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Bake in an oven at 375 F. I use the toaster oven as this also grills at the same time allowing us to achieve an excellent crispy potato top.
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Cook the French beans in boiling salted water. Cook the remaining bacon slices, trying to keep them as flat as possible. Keep both hot.
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Remove the rabbit pieces from the Pyrex dish. And detach the meat for the bones, this will be very easy as it is so soft.
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Season rabbit pieces and vegetables and keep hot.
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Strain chicken stock from dish, put in a pan and reduce.
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Cut the potato crust in circles using the same cutter that you will assemble the rabbit with.
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Spoon Onion sauce onto a warm plate. Distribute rabbit/vegetable mixture between plates, achieving perfect form with stainless steel rings. Place on top of the onion purée. Add a disc of crispy potato on each one.
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Decorate with the remaking crispy bacon, the French beans and a spoonful of the reduced cooking jus.
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If the rabbit has its livers and kidneys still inside, these are absolutely delicious when sliced and sautéed in brown butter, seasoned and scattered around the finished rabbit dish.

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