Wild Rabbit Cassoulet with Hazelnuts and Porcini

We created this especially for our Midsummer feast (my birthday). Cook it any time but it’s exciting in the cold months because the cooking time is ages, so your kitchen will be the most yummy place to read your book while you wait. With your feet up.

Slow cooked, it takes 4 to 5 hours in the oven and serves however many people you invited to dinner.


Big casserole dish with a lid, preferably one that can start off on the stove-top. Chopping block, sharp knife, mortar and pestle, large bowl to hold chopped vegetables.


A wild rabbit cut into thirds (have your butcher also give you the livers and kidneys)
half a chorizo
French  eschallots
2 carrots
2 sticks celery
handful of ockra
500 grams mushroom stock
tin chopped tomatoes (perhaps 1 and a half tins)
tomato paste
a dozen button mushrooms
large zucchini
small golden sweet potato, finely chopped
small handful each hazelnuts, pine nuts and walnuts
porcine fungi
red capsicum
small fennel bulb
parsley, rosemary, thyme, sweet and smoked paprika
butter and olive oil


Pre-heat oven to 100 degrees
Slice chorizo and roughly chop French eschallots and garlic
Place a goodly slurp of olive oil and a large dob of butter into the pot (over a low heat) on the stove top
When warm add chorizo first to quickly render off the fat (tasty!), then the eschallots and garlic
To the mortar and pestle add the nuts and bash away till quite smallish (this is going to thicken the juices)
Take the rabbit and remove the livers and kidneys. Chop them and add them to the mix on the stove
Chop 1 carrot and the 2 sticks of celery very small. Add.
When ingredients in the pot have softened, add rabbit.
Cover and simmer half an hour.
While that’s happening rough cut large zucchini, 2 carrots, the button mushrooms, okra, capsicum, fennel bulb, add to bowl.
Check on the rabbit,stir things around, leave off the lid, add nuts and seeds.
Soak porcine in a small container of very hot water.
Chop rosemary, parsley, add them and several sprigs of thyme to the bowl.
Sprinkle in more pine nuts.
Add 3 desert spoons of tomato paste to the pot.
Add mushroom stock and herbs to the pot.
Add all vegetables from the bowl, a teaspoon each of sweet and smokey paprika and porcine.
Add another handful of whole hazelnuts if you fancy.
Cover and add place in the oven for 4 to 5 hours.

Bon apetit! x


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