Rabbits and Carrots

Difficulty: Medium

Serves: 4

Preparation: 30 mins

Cooking: 1 hour 20 mins


  • 1 Large Rabbit
  • 1 litre Vegetable Stock
  • 2 Cloves Fresh Garlic
  • 10g Thyme
  • 1 Star Anise
  • 10g Chopped Chives
  • 100g Carrot Puree
  • 50g Shaved Carrots
  • 100g Cooked Baby Carrots
  • Cornish Sea Salt
  • Milled Black Pepper


Cut the rabbit into three (front shoulders, saddle, back legs) and place in a saucepan.

Cover with the stock, add the garlic, thyme and star anise.

Simmer for one hour until the meat falls off the bone

Remove from the heat

Remove all the meat from the rabbit and place into bowl and season well and fold in the chopped chives.

Pot the rabbit and serve with the carrots, 3 ways

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