Elizabethan Rabbit

READY IN: 2hrs 10mins
Recipe by Chocolatl

Adapted from Cooking With the Two Fat Ladies. Posted for ZWT6.

Top Review by Mia in Germany

Made this with hare instead of rabbit, and it turned out so delicious! When I saw the recipe I knew it was exactly what I was looking for, and so it was :D I used celeriac instead of jerusalem artichoke but otherwise followed the instructions to the letter, and it was absolutely perfect. Thanks so much for posting, will definitely make this again!

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Tie parsley, thyme and bay leaf together to make a bouquet garni.
  3. Dust the rabbit pieces with flour.
  4. Heat the drippings or lard in a Dutch oven.
  5. Brown rabbit.
  6. Remove and set aside.
  7. Add artichokes, carrots, onions and muchrooms and cook a few minutes.
  8. Pour in wine and cook a few minutes, until slightly reduced.
  9. Return rabbit to pot.
  10. Add bouquet garni and all remaining ingredients.
  11. Place in oven and cook for 2 hours.

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