Potted Rabbit.

Serves 6-8.


  • 500g(1lb) meaty wild rabbit joints.

  • 350g(12oz) fatty pork belly, cubed.

  • 125g(4oz)chopped streaky bacon or pancetta cubes.

  • 2 tsps dried thyme.

  • Freshly grated nutmeg.

  • A good pinch of ground allspice.

  • Sea salt & freshly ground black pepper.

  • Melted butter and extra thyme sprigs, to finish.


  1. Preheat a slow cooker according to the instructions.

  2. Put the rabbit and pork into the slow cooker with the thyme.

  3. Add spices to taste, salt and pepper and ladle of water or stock.

  4. Cover and cook on LOW for 8 hours or in the oven at 150C/fan 130C/gas mark 2, for 4 hours) or until the meat literally falls off the bones.

  5. Tip everything into a large strainer set over a bowl.

  6. Carefully pick out the bones and pork skin.

  7. Transfer the meat into a food processor fitted with the plastic blade (or use a hand-mixer) and work until the meat is shredded and fluffy looking.

  8. Beat in a good ladleful of strained liquid then season well with more spices, salt and pepper, to taste.

  9. Spoon into ramekins and smooth the surfaces.

  10. Cool and chill.

  11. When set, cover each with layer of melted butter and place a couple of thyme sprigs on top and chill.

  12. Serve at room temperature on crostini, oatcakes or French bread with pickled beetroot and gherkins.