Sweet and Sour Rabbit

Serves 4-6

Prep Time: 10-15 minutes

Cook Time: 1-2 hours


It's hunting season! This meal is great because you can cook it altogether in one dish and it's easy peasy! It tastes great and is a nice, warm meal for these cold winter evenings.



1 whole rabbit, skinned and jointed

3 tbsp. Adam’s Original Chilli Infused Extra Virgin Organic Olive Oil

1 red onion, chopped

12 small new potatoes, halved

5 carrots, peeled and chopped

A handful of cherry tomatoes, sliced

200ml of vegetable stock

1 Dried Ring of Fire, chopped

50g pine nuts

150ml red wine

100ml Adam’s Original Chilli Infused Balsamic Vinegar

1 tablespoon of runny honey

2 sprigs of rosemary

½ teaspoon of ground cloves

3 bay leaves

A small loaf of brown seeded bread


  1. Start by browning the rabbit in a pan with a tbsp. of oil over a medium-high heat, turning occasionally before moving to an ovenproof casserole dish once golden brown all over.
  2. Add the remaining oil to the casserole dish along with the onion, potatoes, carrots and vegetable stock then place in the oven for about ten minutes.
  3. Add the remaining ingredients to the dish and cook for a further hour then check. When it is done, the rabbit should be tender and fall off the bone easily.
  4. Get a few slices of bread (either just buttered or from the toaster) & pile onto a small plate to go alongside the meat.
  5. Place the rabbit & veggies onto a warm dish & enjoy!!


Comments 0

Leave a comment

Please note, comments must be approved before they are published