Rabbit with Bacon and Turnips Recipe

Name: Rabbit with Bacon and Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: wild rabbit (legs and saddle pieces) 1 1/4 pounds (600g); all-purpose flour; butter 3 tablespoons (40g); peanut oil; pancetta, in one piece 7 ounces (200g); small shallots 6; turnips 4 small to medium ones; dry Marsala a scant 1/2 cup (100ml); chicken or vegetable stock 3 3/4 cups (900ml); a little parsley; heavy cream 4 tablespoons

Servings: persons

wild rabbit (legs and saddle pieces) 1 1/4 pounds (600g)
all-purpose flour
butter 3 tablespoons (40g)
peanut oil
pancetta, in one piece 7 ounces (200g)
small shallots 6
turnips 4 small to medium ones
dry Marsala a scant 1/2 cup (100ml)
chicken or vegetable stock 3 3/4 cups (900ml)
a little parsley
heavy cream 4 tablespoons

1
Season the rabbit and dust it lightly with a little flour.
2
Melt the butter in a little oil in a shallow pan over medium heat.
3
Lightly brown the rabbit on all sides, then remove from the pan.
4
While the rabbit is browning, cut the pancetta into thick strips or cubes, then peel and chop the shallots.
5
Once the rabbit is out, add the bacon and shallots to the pan and cook over fairly low heat until the shallots are soft but not colored.
6
Cut the turnips into thick wedges and add them to the pan, together with 2 tablespoons of flour.
7
Continue cooking briefly, then pour in the Marsala and stock.
8
Bring to a boil, stirring gently.
9
Return the rabbit legs to the pan, but retain the saddle for the moment.
10
Decrease the heat, cover with a lid, and let simmer for an hour and ten minutes, adding the saddle halfway through, until the meat is tender enough to slip from the bones with relative ease.
11
Coarsely chop the parsley and stir into the pan with the cream.
12
Check the seasoning and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: wild rabbit (legs and saddle pieces) 1 1/4 pounds (600g), all-purpose flour, butter 3 tablespoons (40g), peanut oil, and more.

Yes, Rabbit with Bacon and Turnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit with Bacon and Turnips

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