Garlic & Thyme Rabbit

A lot of people pull what I now call the 'rabbit face' when you ask them whether or not they actually like eating rabbit.... Apparently a lot of us aren't sure about it; but rabbit is very lean, very good for you (in the context of eating meat at all) and is pretty economical - one is around £3 in our butcher. I might have been a little afraid of this recipe before moving out to the country - but having quite liked the other game we have tried, thought we should be more adventurous... Also, all Moro's recipes are delicious, and this Moro East Marinated Rabbit dish is no exception. As they point out in the book - chicken would be fine here - but rabbit is definitely leaner if you're watching your cholesterol, or your weight.


  • Rabbit, jointed
  • Parsley, large handful
  • Thyme Leaves, very large handful
  • 8 Cloves Garlic
  • Small bottle White Wine
  • Maldon Salt & Black Pepper

[Recipe (more or less) from the Moro East book by Sam & Sam Clark]

Get your butcher to joint the Rabbit

Whizz the marinade ingredients up in a food processor – crushed Garlic, Thyme and Parsley leaves, White Wine and some Black Pepper

Leave to marinate overnight or at least for the afternoon

When ready to eat – either grill or fry the Rabbit.  To fry them, heat a pan until hot an then brown the pieces in Olive Oil, cooking until golden and cooked through (add some Salt)

[You could brown them more quickly and then cook them in oven to finish...Transfer them to a baking tray lined with greaseproof paper - put in the oven at 180˚c for 10 - 20 minutes or so.]

Serve with homemade mayonnaise, some roasted potatoes and a great green salad or some quickly blanched spinach.  Lemon wedges are a treat with this…

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