[WATCH] Braised rabbit with juniper berries and celeriac

Watch Michael Diacono make a dish of braised rabbit with juniper berries and celeriac on a bed of mashed kohlrabi (gidra)

Braised rabbit with juniper berries and celeriac on a kohlrabi mash


  • 2 kohlrabi (gidra), peeled and roughly chopped
  • Knob butter
  • Splash milk
  • 1 whole rabbit, including liver, cut into pieces
  • ½ celeriac, peeled and chopped
  • 1 carrot
  • 1 parsnip
  • ½ onion
  • 2 cloves garlic
  • 1 tsp juniper berries
  • 3 sprigs thyme
  • 1 bottle (75cl) dry red wine


  1. Heat some oil in a heavy based pan and brown the rabbit on both sides with salt and pepper.
  2. Remove the rabbit from the pan when coloured but not cooked through.
  3. Add the chopped celeriac to the pan.
  4. Add the onion, garlic, carrot and parsnip.
  5. Smash the juniper berries with the back of a knife and add them to the pan.
  6. Season with salt and pepper and add the thyme.
  7. Add the cooked pieces of rabbit and add the wine.
  8. Cover with a lid and allow to simmer for 45 mins to 1 hour on the hob or if you have a pan that goes in the oven place in the oven.
  9. Place the kohlrabi in salted water in a saucepan and bring to the boil.
  10. Allow to boil for 20-25 mins until tender.
  11. Drain and add butter, milk and salt and pepper and mash.
  12. Serve braised rabbit with the kohlrabi mash.

This recipe first appeared on Gourmet Today TV, aired on TVM on 6 February.