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Rabbit with Tomatoes


Rate this recipe 2.8/5 (14 Votes)


  • 1 rabbit
  • 1 large can of tomatoes
  • 6 spring onions, sliced thinly
  • 2/3 cup red wine
  • 1 small can of white mushrooms
  • 1 teaspoon each of fresh thyme, basil and oregano
  • a knob of butter
  • some flour to coat the rabbit


Servings 4
Level of difficulty Average
Preparation time 40mins
Cooking time 90mins
Cost Average budget


Step 1

Cut the rabbit into pieces and coat lightly with flour.

Step 2

In a hot pan with a large knob of butter, brown the rabbit pieces.

Step 3

In a large oven-safe pot, add the rabbit and the rest of the ingredients.

Step 4

Cook in the oven for half an hour at 410F

Step 5

Serve with rice or pasta.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



Review this recipe

Selle de Lapin Faci aux Pruneaux avec Risotto alla Champignon et le Truffle Noire (Rabbit Stuffed with Prunes) Rabbit stew