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Baked rabbit with green olives & marjoram


  • Preheat oven to 160°C (not fan forced).
  • Heat a thin layer of oil in a large heavy-bottomed oven dish and brown the seasoned and floured rabbit pieces over a medium heat. Then remove the rabbit and tip out any excess oil.
  • Add a little fresh oil to the dish and gently saute the onion, celery, carrot and garlic until tender, scraping the bottom as you do so. Then add the wine with 1 cup stock, the lemon juice and zest, seasonings, 2 heaped tbsp chopped marjoram, the olives and potatoes. Mix well and reduce by half.
  • Return the rabbit to the dish in one layer with any juices, tightly cover and cook in the oven for ¾-1 hour. Remove the lid, add more stock if needed and turn the rabbit. Cook for another 15-30 mins until tender.
  • Serve garnished with sprigs of marjoram.


  • olive oil
  • 1 rabbit, jointed
  • sea salt & freshly ground pepper
  • plain flour
  • 1 onion, finely chopped
  • 2 small celery stalks, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, crushed
  • 1 cup dry white wine
  • 1-2 cups chicken stock
  • juice & grated rind of 2 lemons
  • fresh marjoram (or oregano)
  • 3 tbsp large green, pitted olives
  • 8 baby potatoes (chats), scrubbed or peeled & halved if you like

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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