Rabbit Casserole

Russ Myers


Rabbit used to be the chicken of America with everyone eating rabbits that live in copious amounts around the countryside. I am not sure why chicken took over from rabbit in our nation’s hearts, but it might be as simple as the fact that it is easier to get the meat off an enlarged chicken breast than cutting the fiddly meat off the rabbit skeleton. And there are still so many rabbits around that I do not know why we have never taken up this as the poor man’s food – free food from the countryside that also keeps their numbers down instead of factory farmed fowl.

★★★★★ 1 vote
4 / 6
20 Min
1 Hr 30 Min


4 lb
rabbit, cut up
4 slice
3 medium
onions, quartered
2 large
carrots, sliced into rounds
2 medium
green peppers -- cut up
1 clove
garlic, crushed
1/2 c
white wine
1 can(s)
(16oz) whole tomatoes
1 can(s)
condensed cream of mushroom soup
1 tsp
1 tsp
marjoram, crushed
1 tsp
thyme, crushed


1Sauté bacon until crisp. Drain on paper towels and set aside. Brown rabbit a few pieces at a time in bacon drippings, then arrange in a 10-cup casserole dish.
2Add onion, carrots, green peppers, tomato and garlic to same skillet and add wine. Cook, stirring, and crushing tomatoes until slightly thickened (about 5 minutes).
3Then stir in cream of mushroom soup, marjoram, and thyme. Heat to boiling, stirring frequently. Spoon over rabbit in baking dish and cover.
4Bake at 350 degrees for one hour until rabbit is tender. Just before serving, crumble reserved bacon and sprinkle over the rabbit and vegetables. Serve with hot buttered rice or noodles.

About Rabbit Casserole

Course/Dish: Casseroles, Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom