Rabbit (or Chicken) Supreme

Rabbit (or Chicken) Supreme


7 people made this

One of our family favourites. It serves well with rice pasta or fresh crusty bread to mop up the sauce

foufee Wellington, New Zealand

Serves: 4 

  • one rabbit, jointed
  • 2 brown onions, sliced
  • 8 button mushrooms, sliced
  • 6 rashers of bacon, cut into 1cm squares
  • 1 tin concentrated chicken soup
  • 1/2 cup milk
  • 1/2 cup white wine
  • salt and pepper to taste

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Preheat oven to 180 degrees C.
  2. In a large cast iron casserole dish (or other stove top and oven proof container with lid) lightly fry onion and bacon until onion is clear then remove from heat.
  3. Add in jointed meat and the mushrooms.
  4. In a separate bowl mix the soup concentrate, milk and wine.
  5. Pour the liquids over the meat and then stir a little to mix in bacon and onion.
  6. Cover and cook in the oven for approximately 1.5 hours stirring 2-3 times.
  7. If the sauce is a bit thin heat the dish on the stove and add beurre manie (50/50 butter flour mix) to thicken.
  8. Serve.


If the sauce gets too thick during cooking add half a cup of hot water.

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Reviews (2)


First time I have cooked rabbit. My husband is still raving how good it was. - 07 Feb 2014


We like this recipe very much. Rabbit is gamey but not so much to dislike the flavors combined. Served over rice and was enjoyed by all. - 28 May 2013

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