Yorkshire Recipes

Main Meals

Rabbit and Bacon Stew

A rabbit can seem almost like an exotic food to many people today. But in the past a rabbit, caught on your doorstep, combined with cheap cuts of bacon, made a substantial and nutritious meal for many people living in the region, particularly in the more rural areas of Yorkshire.


  • 1 young rabbit, jointed
  • 225g (8oz) knuckle ends of bacon, chopped
  • 2 large onions, 1 stuck with cloves
  • 6 medium carrots, sliced
  • bunch of fresh herbs (thyme, sage, parsley, rosemary etc)
  • salt & pepper
  • Milk
  • 1 tablespoon each of flour and butter or margarine


  1. Prepare the vegetables, slicing one onion and cutting the other with the cloves in half
  2. Wash and wipe the rabbit, roll it in seasoned flour and put all the ingredients, except the flour and butter into a casserole dish, barely covering the meat and vegetables with milk
  3. Cover with a piece of buttered greaseproof paper, then the lid of the casserole dish.
  4. Cook in a moderate oven (180C/350F/gas mark 4) for about 90 minutes or until the rabbit is tender
  5. Meanwhile, mix the flour and butter together until all the flour is absorbed, then break into small pieces and add it to the casserole, stirring it well in
  6. Bring to the boil and stir while it thickens  -it is easier to do this if the rabbit joints are removed
  7. Replace the rabbit and reheat it
  8. Serve garnished with chopped parsley.


Source: Theodora Fitzgibbon, A Taste of Yorkshire in Food and Pictures (1979) Pan Books. ISBN 0330257137

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