Casseroled Rabbit with Rice & Tomato

(Serves 4 to 5)
1 Rabbit jointed
4oz Ham or Bacon
1 Large onion
2oz Dripping
4oz Long grain rice
1 Small can tomatoes
1/2 Pint stock
1 Sprig of thyme
1 Bay leaf
Salt and pepper


Soak rabbit joints in salted water for 30 minutes and pat dry. Dice ham or bacon, peel and finely chop onion. Heat dripping in large frying pan, add rabbit joints and brown both sides then transfer them to casserole. Put ham or bacon, onion and rice into frying pan, stir gently until onion becomes slightly brown and fat is absorbed, add tomatoes, half the stock, herbs and salt and pepper, bring to boil. Pour this over rabbit, add rest of stock so that rabbit is just covered. Put on lid and cook in a moderately hot oven, Gas 4, 350F, 180C for 1 1/2 to 1 3/4 hours until rabbit is tender. Remove stem of thyme and bay leaf before serving.

Serve with carrots or buttered cabbage.

Rabbit Recipes