Rabbit Lasagne with Mushrooms and Sage Bechamel


This is rich and deeply comforting. Each pasta layer is cloaked in a dreamy sage-scented bechamel. Roll on autumn, I’m ready!

Rabbit Lasagne Recipe

1 large rabbit, jointed
2 onions, chopped
4 cloves garlic, finely sliced
100 ml white wine
1 generous sprig thyme
1 litre stock
2 bay leaves
1 generously heaped tablespoon tomato purée
1 small bunch parsley leaves, chopped
200g wild mushrooms
6 ripe tomatoes, de-seeded (and skinned if you like) and roughly chopped

For the sauce

400ml milk
50g butter
50g flour
Parmesan, grated (a good handful, or to taste)
2 tablespoons chopped sage
salt and pepper

Cheddar cheese, for grating
Lasagne sheets

– Preheat the oven to 200C/400F
– Heat some oil in a pan – 3-4 tablespoons (I like to use a roasting tray which I put directly onto the stove top and then transfer to the oven later). Add the rabbit pieces and cook on a high heat until browned on all sides. Remove the rabbit pieces and set aside.
– Add the onions, garlic to the pan and fry for a couple of minutes, stirring.
– Add the wine, tomatoes, bay leaves and thyme, cook for a minute, then add back the rabbit pieces. Add the stock, cover with foil and cook for 30 minutes, remove from the oven and set the rabbit pieces aside.
– Remove the thyme and bay leaves form the pan, then reduce until thickened by approximately half. During this time, shred the rabbit meat from the bones, then add back to the sauce along with the mushrooms and parsley.

For the bechamel

– Bring the milk to almost boiling then set aside.
– Melt the butter in a pan, then add the flour and stir vigorously to form a roux. Add a little of the milk at a time until all the milk is incorporated, stirring constantly.
– Add the parmesan and stir to combine before adding the sage and seasoning.


– Turn the oven to 180C/350F
– Rabbit mixture, lasagne sheets, bechamel, rabbit mixture, lasagne, bechamel etc. Grated cheese on top. Bake for 30-40 minutes.

Meat Stock Recipe

4 medium meat bones
1 carrot
1 stick celery, in quarters
1 onion, halved
2 juniper berries
4 peppercorns
Pinch salt
2 bay leaves

– Roast the bones and vegetables for 30-40 minutes in a 230C/450F oven.
– Remove and add to a stock pot along with 3 litres water, bring to the boil then simmer for 1.5-2 hours, removing the scum every now and then. Drain through a sieve. Cool and freeze until needed. It will keep for a month or so.