BBQ Pulled Rabbit

BBQ Pulled Rabbit

A delicious way to slow cook wild rabbit
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine Rabbit
Servings 4


  • 1 oven ready rabbit chopped into 4 pieces
  • 1.5 ltr chicken stock
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 2 sticks celery chopped
  • 2 bay leaves
  • 5 sprigs thyme
  • 4 tsp smoked paprika
  • 1 fresh red chilli chopped
  • 70 ml red wine vinegar
  • 6 tsp soft brown sugar
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 20 ml Worcestershire sauce
  • 1 tsp Chinese five spice
  • salt and pepper


  • Into a large saucepan or slow cooker place all the ingredients and ensure that they are well mixed together and the rabbit is covered with the liquid.
  • Bring to a boil, then reduce to a gentle simmer or the low setting on the slow cooker and cook for 1-2 hours until the rabbit is very tender. Remove the rabbit and leave to cool.
  • Meanwhile strain the sauce through a fine sieve and place on a medium heat and reduce until a thickness of ketchup is achieved, leave to cool.
  • Pick all the rabbit flesh off the carcass and shred Add the rabbit to the cool sauce and stir well, season to taste. Use as a great topping for burgers or as a different wrap filling.


Tanners Wine

Wine pairing

Campotino, Montepulciano d’Abruzzo, Tenuta del Priore 2021 – £11.90
An almost rustic but friendly red matches the spicy tomato side of this dish
BASC members can obtain a special discount through Tanners, find out more here.
Keyword bbq, Burgers, Rabbit