Green Pepper and Mushroom Braised Rabbit

For hearty and deep-flavoured Sunday lunch, Ed Baines slow-cooks joints of rabbit in wine with green peppercorns and smoked streaky bacon
By Ed Baines
Green Pepper and Mushroom Braised Rabbit
  • Rating:
  • Serves: 2-3
  • Cook Time:
  • Prep Time: 35 minutes
  • Effort: medium


  • 2 tbsp vegetable oil
  • 1 x 2 kg rabbit, jointed
  • 200 g plain flour, seasoned with salt
  • 1 large onion, roughly chopped
  • 3 sticks celery, chopped
  • 1 cloves garlic
  • 300 g mushrooms, mixed
  • 6 rashers smoked streaky bacon
  • 3 tbsp green peppercorns
  • 1 bunches parsley, finely chopped
  • 300 ml dry white wine
  • 150 ml chicken stock
  • 2 bay leaves
  • 1 tbsp Dijon mustard


1. Preheat oven to 160C/gas 3.

2. Gently heat the vegetable oil in a heatproof casserole dish. Dust all the joints of rabbit with seasoned flour and brown in the oil. Remove with a slotted spoon, drain and reserve.

3. In the same pan, fry the onions, celery, garlic, mushrooms and bacon until soft, stirring constantly. Crush 2 tablespoons of the green peppercorns in a pestle and mortar and stir into the vegetables, together with half the parsley.

4. Return the rabbit pieces to the pot, pour in the wine and stock, and bring to the boil. Add the bay leaves and mustard, cover and cook in the oven for 1 hour or until tender. Add a little water during cooking if it looks like it's getting too dry.

5. Remove, adjust the seasoning and sprinkle with the remainder of the peppercorns and parsley.

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