Legendary Dishes | East Anglian Rabbit Casserole


Butchers in the south-eastern English counties of Norfolk and Suffolk frequently sell rabbit ready for the pot. Clever chefs casserole it with berries and herbs.

  • 1 kg cider and vegetable stock
  • 1 rabbit, jointed
  • 100 g celery, chopped
  • 100 g onions, chopped small
  • 100 g streaky bacon, cubed
  • 15 g juniper berries, crushed
  • 10 g cranberries, whole
  • 10 g lovage, chopped
  • 10 g red berries, whole
  • 6 garlic cloves, crushed
  • 5 g sage, large leaves, whole
  • 5 g rosemary, chopped
  • 5 g thyme
  • 5 g marjoram
  • Salt, pinch
  • Oil, for frying

Preheat oven to 160ºC.

Brown rabbit pieces in oil in a hot frying pan, place in a deep casserole dish.

Sauté celery and onions in same pan over a medium heat for ten minutes, add bacon and garlic, reduce heat, fry until the bacon begins to crisp.

Spoon the fried mixture into the casserole, add berries and herbs, pour in the cider or stock, making sure the rabbit is covered.

Use extra liquid if necessary.

Bake for 150 minutes.

Indigenous Ingredients

Red Berry