All you want to know about raising rabbits for meat

Food Friday: Chicken and Rabbit Casserole

Because this recipe makes use of both chicken and rabbit meat, it’s great for introducing people to eating rabbit meat. In most cases, people won’t know what it is anyway, but with this dish, they’re really not going to notice much difference between the two meats. This casserole can be eaten straight away, but is even tastier if left overnight and reheated thoroughly the following day.

Chicken and Rabbit Casserole

  • 1 good sized rabbit
  • 2 meaty chicken quarters
  • 1 medium leek, chopped
  • 2 large carrots, chopped
  • 2 pounds potatoes, chopped
  • 8 cups water
  • 2 chicken bouillon cubes
  • 2 tablespoons gravy granules
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Boil chicken and rabbit together until cooked through. (NOTE: Rabbit takes longer to cook than chicken.) Remove cooked meat from water and set aside to drain and cool. Save water used for boiling meat. Strip meat off the bones, discarding bones and skin.
  3. Combine leeks, carrots and potatoes in a bowl.
  4. In a deep casserole dish, cover the bottom with about half the vegetables, then add meat and a final layer with the rest of the vegetables.
  5. Measure water left from boiling the meat and add enough water to make 8 cups of liquid. Pour into casserole dish. Cover tightly and cook for a minimum of 1 hour.
  6. Remove from oven and make sure potatoes are cooked through. When done, crumble in bouillon cubes and add gravy granules. Stir well and return to oven for 10 minutes.
  7. Remove from oven and stir again. Thicken with cornstarch and water if a thicker sauce is preferred.

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One Response to “Food Friday: Chicken and Rabbit Casserole”

  1. Ricky says:

    I am looking for a Californian in the North Georgia area. Email me at

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