Here is another great rabbit recipe that we’ve collected for you. This is for rabbit shepherd’s pie and we’re sure this rabbit recipe is going to be a hit with everyone! Consider making it ahead and putting it in the oven when you get home for a long day at work. Let us know how this rabbit recipe works for you and be sure to check out our entire collection under the recipe tab.
1 stalk celery
1 medium onion, peeled and finely chopped
2 small carrots, peeled and diced
1 small parsnip, peeled and diced
3½ Tbsp olive oil
1 chorizo sausage, sliced
1 Tbsp chopped thyme
2 Tbsp chopped rosemary
1 Tbsp wholegrain mustard
2 tsp tomato concentrate
⅓ cup dry white wine
3 Tbsp plain flour
2 cups light stock or water
1¼ tsp salt
2.5 – 3 lbs of potatoes
2 Tbsp butter
1/2 cup milk, heated
2 Tbsp finely grated parmesan cheese (optional)
Melted butter, for potato top
De-bone the rabbit with a small sharp knife. Cut flesh into large cubes, discarding any fat.
Trim celery stalk, scrub with a vegetable brush, then chop.
Put onion, carrots, parsnip and celery in a large frying pan with 2 Tbsp oil and cook gently for about 15 minutes, until everything is tender.
Transfer to a plate. Add 1½ Tbsp oil to pan, let oil get hot, then add rabbit or chicken and brown lightly on one side.
Add chorizo and return vegetables to pan.
Add the herbs, mustard and tomato concentrate.
Pour in the wine and let it evaporate by half, then sprinkle in the flour.
Stir in the stock and ¾ tsp salt and bring to a gentle boil.
Cook for 1 minute, stirring, then turn off the heat.
Transfer to a shallow pie dish (I use a Pyrex 5-cup pie dish).
Meanwhile, cook potatoes in boiling water until tender. Preheat oven to 380.
Drain potatoes and return to hot pan over heat briefly to drive off clinging water.
Mash potatoes with butter, adding hot milk to make a light, fluffy purée. Season with remaining ½ tsp salt, or to taste.
Spoon dollops of potato on top of rabbit.
Scatter with parmesan, if using, and dribble over a little melted butter.
Put pie in the preheated oven with a baking sheet underneath in case of spillages.
Cook for 30 -40 minutes, or until filling is bubbling and topping golden.
Cool for 10 minutes before serving.