• Potted rabbit
  • Braising the meat
  • Finished!

Potted Rabbit 

added on 6/8/2010 by DaveThis is a fantastic way of eating rabbit and makes an impressive starter. Serve with toast, pea shoots, pear chutney and maybe some black pudding.


  • 1 rabbit
  • 8 slices streaky bacon
  • 2 carrots
  • 2 onions
  • 250ml dry sherry
  • Bunch of thyme, rosemary, oregano, marjoram (whatever you have)
  • 5 cloves
  • 6 allspice berries or ground allspice
  • Lemon juice
  • Mace
  • Cayenne pepper
  • Salt and pepper
  • Clarified butter


  1. Prepare and joint rabbit; if not already done
  2. Place 4 slices of bacon in the base of a heavy-bottomed pan
  3. Arrange rabbit pieces on top
  4. Sprinkle over roughly chopped vegetables and herbs
  5. Add cloves, allspice and final 4 slices of bacon
  6. Pour over sherry and top up with water to just reach the top of the vegetables
  7. Simmer for around 90 minutes (gently) or until the rabbit flesh seperates easily from bones
  8. Strain the stock and reserve, discard vegetables and leave meat to cool
  9. Carefully remove flesh from bones and shred finely into a bowl
  10. Grind up bacon using pestle and mortar into fine paste; add to meat
  11. Add lemon juice, mace, cayenne pepper; stir well
  12. Add a few tablespoons of the stock plus a few of clarified butter; repeat until desired consistency achieved
  13. Keep tasting it at this point, adding seasoning and more lemon juice, mace and cayenne if required
  14. Press into pots and pour over a little clarified butter to form a seal
  15. Chill in fridge
  16. Serve with toast and extras!


You can make clarified butter by slowly melting unsalted butter in a pan. Skim the surface to remove any white solids. The rest of the milk solids should sink to the bottom. At this stage, simply pour off the clarified butter (top layer).