Easy rabbit casserole

Rabbit casserole

We have made this warming winter casserole using rabbit and hare meat, but the flavours pair well with almost any game meat – either on the bone, or cubed.


  • 2 tablespoons olive oil
  • 2 x rabbits, jointed into pieces
  • 1 tablespoon Vegeta Chicken Stock
  • 1 tablespoon Vegeta Gourmet Stock
  • 2 cups boiling water
  • 2 x brown onions (diced)
  • 2 cloves garlic (minced)
  • 1 red capsicum, diced
  • 200g mushrooms, sliced
  • 1 carrot, sliced
  • 4 rashers bacon, diced
  • 140g tomato paste
  • 400g crushed tomatoes
  • 330mls beer (we used Hahn Ultra Crisp)
  • Salt and pepper to taste
  • Sprig of fresh thyme


  1. Heat oven to 160C (350F).
  2. Heat olive oil in large pot over medium/high heat.
  3. Add rabbit pieces and brown on all sides. Set aside on a plate. 
  4. Add bacon, onions and garlic to pot. Fry until lightly browned.
  5. Add capsicum, mushrooms and carrot and fry for 1 – 2 minutes.
  6. Add tomato paste, tomatoes, stock and beer to pan – stir through.
  7. Return rabbit pieces to the pan.
  8. Add salt, pepper and thyme.
  9. Cover the pot with a lid and place in preheated oven.
  10. Cook for approx. 3 hours.
  11. Serve over rice, mashed potato or with crusty fresh bread.

Variation: Because the meat has only been jointed, there are bones in this recipe. You can use the same method and ingredients as above, but substitute filleted rabbit/hare if you would prefer without bones. However, if cooking without bones, reduce the cooking time by half an hour. 


Note: all ingredients in this recipe are gluten free and suitable for coeliacs. Recipe is also Keto-friendly, though to reduce carb count, omit carrot and serve with steamed broccoli or cauliflower. 

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