Summer rabbit with capers and potatoes

Rachel Greens lightly casseroled rabbit makes a perfect informal supper dish
Summer rabbit with capers and potatoes
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 rabbits, jointed
  • 3 tbsp olive oil
  • 1 large onion, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 1 large potato, peeled and chopped
  • 2 sticks celery, finely chopped
  • 50 g capers, rinsed and chopped
  • 150 ml white wine
  • 4 tbsp cider vinegar
  • 300 ml chicken stock
  • 1 tbsp sugar
  • 4 sprigs thyme
  • 1 handfuls parsley, chopped
  • crusty bread, to serve


1. Wash and dry the rabbit.

2. Heat the oil in a heavy-based frying pan until hot. Add the rabbit joints, season with salt and freshly ground black pepper and fry until browned on all sides. Remove the rabbit from the pan.

3. Add the onion, garlic, potato and celery and cook for 2 minutes.

4. Add the capers, wine, vinegar, stock, sugar, thyme and half the parsley. Mix well and return the rabbit to the pan.

5. Bring to a simmer, cover and cook for 1 hour 15 minutes or until the rabbit is tender, checking occasionally to make sure it is not sticking and adding more stock if it does.

6. Check and adjust the seasoning if necessary. Sprinkle with the remaining chopped parsley and serve with loads of crusty bread.

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