Chefs' Recipes

Potted rabbit

Australian Gourmet Traveller recipe for potted rabbit from Windmills Break in Yallingup, WA.

  • 45 mins preparation
  • 2 hrs 45 mins cooking plus marinating, cooling
  • Serves 6 - 8
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Potted rabbit
"The potted rabbit at Windmills Break in Yallingup is simple, yet genius. The recipe would be most gratefully received."
  • Jonathan Carpenter, Perth, WA


  • 2 golden shallots, thinly sliced
  • 1 tbsp Dijon mustard, plus extra to taste
  • 1 tsp each black mustard, coriander and fennel seeds
  • 3 fresh bay leaves
  • 2 thyme sprigs, plus extra leaves, to serve
  • 3 sage leaves
  • 3 garlic cloves, thinly sliced
  • 1 tbsp olive oil
  • Finely grated rind of ½ lemon, plus extra, to serve
  • 1 rabbit (about 1.5kg), jointed (see note)
  • 80 gm duck fat (see note)
  • 150 ml dry white wine
  • 700 ml chicken stock
  • To serve: thinly sliced sourdough, extra-virgin olive oil, cornichons and pickled onions


  • 1
    Combine shallots, half the Dijon mustard, seeds, bay leaves, thyme, sage, garlic, oil and rind in a large bowl and massage into rabbit. Refrigerate to allow flavours to develop (at least 1 hour).
  • 2
    Heat duck fat in a saucepan over medium-high heat, add rabbit pieces and turn occasionally until golden (5-6 minutes). Add wine and reduce by half (10-12 minutes), then add stock and reduce heat to low. Place a round of baking paper directly on surface and simmer until meat is falling from the bone (2-2½ hours). Remove rabbit and set aside, then strain stock (discard solids) and reserve. Shred rabbit meat into a bowl (discard bones), add remaining Dijon mustard or to taste and 60ml reserved stock, season to taste and divide among serving dishes. Cover with plastic wrap and refrigerate until required.
  • 3
    Heat a char-grill pan over high heat, drizzle sourdough with olive oil, season to taste and grill until golden (2-3 minutes each side). Serve with potted rabbit warmed in a low oven, scattered with lemon rind and thyme leaves, and cornichons and pickled onions to the side.


Note This dish can be made a day ahead and warmed before serving. Ask your butcher to joint the rabbit for you. Canned duck fat is available from butchers and select delicatessens.