IMG_2026IMG_2028IMG_2046This is a super easy and healthy dish that will take a mere 40 minutes to prepare (if using a pressure cooker).  As we know, rabbit meat is THE healthiest protein on the planet, and in the same way that you would make a great chicken stock (using the whole chicken instead of just the bones), you are left with not only a great stock, but the meat on the rabbit falls off the bone and you can use it for more than just one dish.  


  • 1 whole rabbit
  • 1 carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1/2 onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 bay leaves
  • 1 large stalk thyme
  • 1 large stalk rosemary
  • 1/2 tsp black pepper corns
  • 1 tsp salt
  • 1/2 cup rosé (any rosé will do)
  • 3 cups water
  • 200g mushrooms (I used a mixture of brown and white)
  • 300g baby spinach
  • 2 tbsp butter
  • 150g mixed wild mushrooms (shitake, porcini or whatever you can get)
  • 2 tbsp sour cream / creme fraiche
  • Seasoning (salt and pepper to taste)


Start of by pressure cooking your rabbit – put the rabbit in the pressure cooker, followed by the celery, carrot, onion, bay leaves, thyme, rosemary, pepper corns, salt, rosé and water (depending on the size of your pressure cooker, but enough to cover the rabbit).  Pressure cook for 35 minutes.

Chop your mixed mushrooms and spinach and fry in a little butter until cooked.  Season to your taste.  

Once the pressure cooker timer has let you know it is finished, let off the steam / pressure, then remove the rabbit from the cooking liquid and allow to cool slightly.  Keep the remaining cooking liquid, but removing the bay leaves and the stalks from the thyme and rosemary – leave the vegetables behind, then add your cooked mushrooms and spinach and blend with either a stick blender or place into your usual blender and blend until smooth.  If the liquid looks too runny (image a hearty mushroom soup – if it looks like that, then your good to go), simply put it into a pot and reduce until it looks like a soup, and blend again.  

Now fry your wild mushrooms in a little butter until cooked.  Shred some meat off of your rabbit into a bowl (there will be excess – see note below), add your sour cream and season.  In your serving bowl, place your shredded rabbit meat in the middle and arrange the sautéed wild mushrooms around it.  Pour your uber healthy spinach and mushroom soup around and serve.  

NOTE: With your remaining shredded rabbit, why not try an alternative to your
standard chicken and mayo sandwich, except substituting the plain mayo with a
combination of sour cream, horseradish and mayo.