Rabbit in Mediterranean Sauce

Recipe by motorcyclemummy
READY IN: 1hr 10mins




  • 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.
  • 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.
  • Coat the joints with the seasoned flour.
  • Melt the butter in a casserole dish and brown the joints on all sides, then add the diced bacon, chopped onion and crushed garlic.
  • Cover and cook for another 20 minutes, stirring occasionally.
  • Then add the diced tomatoes, seasoning and stir.
  • Transfer the casserole to a moderately slow oven (160°C) and cook for another 45 minutes.
  • You may want to top it up with water, stock or red wine.
  • Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks good too.
  • Alternative:.
  • This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.
  • 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.