Roast rabbit and potatoes by Lorraine Hussain


  • 1 rabbit cut into pieces
  • 2 large onions thickly sliced
  • 6 large peeled and thickly sliced
  • 4 sliced garlic cloves
  • 2 carrots diced ( you can add peas as well)
  • 3 bay leaves
  • 3 tablespoons tomato paste
  • 1/2 ltr stock or water or wine
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon


    A day before or a few hours marinade in some soy sauce ,worchester sauce or red wine,finely chopped or crushed garlic cloves ,all spice and ground cinnamon ,salt & freshly ground pepper.

    In a large saucepan heat some oil and fry the rabbit pieces to seal them and put in a big bowl. preheat oven to 200C In the same saucepan fry the onions with the spice,bay leaves and add the carrots . Stir in the tomato paste and cook a bit. If there is some marinade mix it with the stock or water . Layer the sliced potatoes season and sprinkle the garlic and peas if using

    and pour the stock ,cover and cook for about 10 minutes.

    Put the onion and potatoes in an oven dish and place the rabbit pieces on top.

    Cover with foil and bake for about 45 minutes and check if rabbit is done. If keeping warm in the oven leave it covered with foil so it will not dry up.
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