Drunken rabbit with wild rice and fennel flatbreads

Drunken rabbit with wild rice and fennel flatbreads


  • 2 large rabbits jointed
  • 3 rashers smoked bacon cut into thin strips
  • 2 carrots peeled cut into large diced
  • 1 onion cut into large diced
  • 2 sticks celery chopped
  • 1 glove garlic crushed
  • 2 sprigs thyme
  • 1 bay leaf
  • 250 ml chicken stock
  • 150 grams prunes
  • 50 ml Armagnac or brandy
  • 50 grams soft brown sugar
  • 150 ml good red wine
  • salt and pepper
  • flour for dusting

For the rice

  • 300 grams mixed wild rice
  • 400 ml water
  • 1 tsp salt

For the flatbreads

  • 150 grams plain flour
  • 15 grams yeast
  • 75 ml warm water
  • 2 tbsp olive oil
  • 2 tsp fennel seeds



Heat the oven to 150c
For the Drunken Rabbit:
  1. Place the prunes in a bowl and massage in the Armagnac and brown sugar, then set aside.
  2. Place a large, deep casserole over a medium heat and add a good glug of vegetable oil. Dust the rabbit joints with the flour, pat off the excess and fry gently, turning to get an even, brown colour. Remove the rabbit and then add all the chopped vegetables, bacon, herbs and garlic.
  3. Fry gently for 5-8 mins, until just starting to colour, then add the red wine, increasing the heat and stirring to remove the browned flour from the bottom, which helps to thicken the gravy, add the chicken stock, rabbit pieces and the boozy prunes.
  4. Cover the casserole and place in the middle shelf of the oven for 50 minutes.

For the wild rice:

  1. Give the rice a good wash under cold, running water.
  2. Place the stock, water and salt into a pan large enough to hold the rice and bring to the boil. Add the rice and cook for 8-10 mins, depending on how you like your rice, wild rice can be slightly chewier than white rice so may need a little more cooking. Once cooked, pour into a sieve and run under cold water until completely cold.

For the Flatbreads:

  1. In a food processor, add the flour, oil, yeast and water, and then pulse until it forms dough.
  2. In a dry frying pan over a low heat, gently fry the fennel seeds to release their flavour, once you can smell the fennel they are usually ready. Allow them to cool.
  3. Remove the dough to a bowl and add the cooled fennel seeds, quickly knead them in, cover the bowl with cling film and put somewhere warm until the dough doubles in size.
  4. When it has doubled in size, place a frying pan over a medium heat, tip out the dough and pinch off golf ball sized pieces; roll them in your hands then roll flat with a rolling pin.
  5. Place them in the pan over a medium heat, a griddle pan is best and gently cook, the thinner you roll them, the faster they cook.
  6. Once browned on one side, flip them over and finish cooking.

To serve:

Remove the casserole and stir gently, checking the rabbit is soft and starting to come away from the bone, taste for salt and pepper.

Return the rice to a pan of boiling water for 1 minute, drain and spoon into the centre of a large plate, place the rabbit pieces on top of the rice, remembering all those braised vegetables and rich gravy, finally a couple of warm flatbreads on the side.