Rabbit (or Chicken) Supreme

    1 hour 45 minutes

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


    Wellington, New Zealand
    15 people made this

    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 in English (3)


    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


    Great recipe...I changed the milk for cream. and added later after hoven. I was looking or something from Oceania and this fits greats !!  -  09 Sep 2017