Rabbit in Mediterranean Sauce
1¼ hours | 10 min prep


4 rabbit joints
4 tablespoons French mustard (Dijon Mustard)
4 tablespoons seasoned flour, for coating (flour mixed with a pinch or two of salt and pepper)
60 g butter
60 g bacon, rind removed and diced
1 medium onion, peeled and chopped
1 garlic clove, crushed
1 (14 ounce) can diced tomatoes
salt & freshly ground black pepper


1        The day before you intend to cook the meal, soak the rabbit pieces in lightly salted water
for at least 12 and up to 24 hours.

2        Remove them and dry them well with paper towel. Coat the joints on all sides with the
mustard and leave covered in the fridge overnight.

3        Coat the joints with the seasoned flour.

4        Melt the butter in a casserole dish and brown the joints on all sides, then add the diced
bacon, chopped onion and crushed garlic.

5        Cover and cook for another 20 minutes, stirring occasionally.

6        Then add the diced tomatoes, seasoning and stir.

7        Transfer the casserole to a moderately slow oven (160°C) and cook for another 45

8        You may want to top it up with water, stock or red wine.

9        Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks
good too.

10        Alternative:.

11        This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.

12        After adding the diced tomatoes, move the casserole dish to a cooler part of the
campfire and simmer very gently, again you may want to top it up with water, stock or red
wine. Test whether the rabbit is tender with a skewer after 45 minutes, though it may take a
little longer.
Kathy's Kitchen
Rabbit Recipes