Main Meal Recipes > Rabbit with Juniper Berries

This recipe is part of the November 2005 Recipes Menu.

Starter - Fennel a la Grecque
Main Course - Rabbit with Juniper Berries
Dessert - Pear & Almond Pie

How to make rabbit with juniper berries:
Rabbits are now in the butchers; why not try it as a change to chicken. Casseroling is an ideal way of cooking older game. The slow cooking makes them tender and the added liquid overcomes dryness.


8 tablespoons vegetable oil
medium sized jointed rabbit
4 level teaspoons plain flour
2 level tablespoons tomato paste
1/2 pint brown stock (or suitable stock cubes)
1/4 pint red wine
1 level tsp mixed dried herbs
2 bay leaves
seasoning to taste
8 juniper berries, lightly crushed
1 clove garlic, peeled and crushed
8 bacon rashers, rinds removed
4 slices of white bread
(see measure conversions for more information)


- Heat just under half of the oil in a frying pan.
- Brown the rabbit joints in the oil.
- Place the rabbit joints in a large ovenproof casserole dish.
- Add the flour and tomato paste to the oil remaining in the pan and cook for 1-2 minutes, stirring.
- Stir in the stock, wine, herbs and seasoning to taste.
- Add the juniper berries to the pan with the garlic.
- Boil for 5 minutes.
- Pour the sauce over the rabbit, cover and cook in a preheated oven 170 degrees centigrade for 2 - 2 1/2 hours.
- Meanwhile stretch the bacon rashes with the back of a knife, halve them and roll up.
- Thread onto skewers and grill until crisp.
- Remove from the skewers.
- Add the bacon rolls to the casserole and cook for a further 30 minutes.
- Trim the crusts from the bread then cut into triangles.
- Heat the remaining oil and fry the bread triangles until golden and crisp.
- Arrange around the side of the casserole before serving.
- Goes well with mashed potatoes, parsnips and some fresh broccoli.