Rabbit Cassoulet

Rabbit Cassoulet


November 3, 2014

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 6-8


1 rabbit (frozen & cut into portions)

2 onions, sliced

4 carrots, sliced

2 bay leaves

500 ml's dry cider

250ml's water

2 tsp's corn flour

140g tomato paste/ concentrate

1 tin of haricot blancs (white beans)

Salt & pepper

Cayenne/ Paprika

Garlic powder


1* Put sliced onions, carrots & bay leaves into the cooker & then place the frozen portions on top & season with a little salt & pepper.

2* Place the lid on & switch onto low. Leave for 5 hours.

3* Remove lid, take out the rabbit portions then add the cider, tomato paste, the corn flour & water (mixed together), a good sprinkling of garlic power & cayenne/ paprika. Stir together & place the rabbit back in the slow cooker & put lid on & leave for 30 mins- 1 hr depending on heat of the cooker.

4* Once thickened, add the haricot blancs & leave again for approx. 30 mins to 1 hr.

5* Once everything is hot, serve with green vegetables, mash/ baked potatoes & crusty bread.

6* Enjoy

Submitted by Deborah Baldwin


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