Stewed rabbit served with crispy bread rolls.





Average: 5 (2 votes)


1 cup vinegar
1 cup water
1 rabbit
2 onions, diced
2 knobs butter
2 bay leaves
2tbsp brown sugar
1 thick slice honey cake, crumbled
1 apple, sliced
1ltr stock  
4 crispy bread rolls

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut cleaned rabbit in 50mm sections and soak in vinegar and water for 4 hours.

Remove rabbit from vinegar and lightly brown rabbit pieces in a frying pan. Set aside.

Fry onions until light brown. Add butter, bay leaves, brown sugar, honey cake, apple and add 1/2ltr of stock and bring to simmer. Add rabbit pieces and simmer for 2 hours or until tender. Add remaining stock and water as required.

Serve with crispy bread rolls.