Main Meal Recipes > Rabbit Casserole with Lentils and Mushrooms

This recipe is part of the November 2007 Recipes Menu

Starter - Apple Rings with Cheese and Bacon
Main Course - Rabbit Casserole with Lentils and Mushrooms
Dessert - Plum Gingerbread Pudding

How to make rabbit casserole with lentils and mushrooms:
A warming autumn game casserole. Perfect for a weekend lunch or dinner party menu.


1 large rabbit, jointed
salt and pepper
2 tablespoons olive oil
16 strips streaky bacon
2 teaspoons chopped fresh thyme
4 tablespoons calvados
1 cup brown lentils
1 pint stock
8oz mushrooms, peeled and sliced
2 cloves garlic, peeled and crushed
1 tablespoon wine vinegar
1/4 pint red wine
(see measure conversions for more information)


- Rub the rabbit joints with salt and pepper.
- Fry the bacon and rabbit in the olive oil until just browned.
- Stir in the lentils.
- Add all the other ingredients and bring to the boil.
- Place in a lidded casserole and cook at 180 degrees C. for about 45- 60 minutes.
- Taste before serving and adjust seasoning if necessary.