Keith Floyd's Recipes

mountain rabbit with wild mushrooms

The perdix and the pheasants and the grouse and the partridge and the sheep and everything else that lives here, tastes particularly good because it eats wonderful wild herbs, wonderful grasses and things and it breath clear mountain air, which is good for all of us thats why i’m so excited


  • Rabbit chopped up into little bits
  • Olive oil
  • Onions
  • Ham
  • Garlic
  • Fresh thyme
  • Wild mushrooms
  • Mashed rabbit liver
  • Red wine

In a hot pot add the oil, the onions the garlic and the ham and sweat to release their flavors. Add the rabbit pieces and brown.
Add the thyme, the mushrooms, the mashed rabbit hearth (for thickness) and pour in the red wine.
Simmer for 30 minutes till the mean is soft.

One Response to “Mountain Rabbit With Wild Mushrooms”

  1. Bill Brazier Says:

    I cooked this recipe in Spain several years ago and it was the best thing I’ve ever cooked. Sublime. Like a golf novice hitting a 300-yard drive straight down the fairway.I’m going to try and repeat the success. Fingers crossed. God Bless Keith Floyd.

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