Barbora’s Black rabbit – a Czech recipe

Barbora’s Black rabbit – a Czech recipe

“My mum used to make rabbit in black sauce for me. Since I was little, I have always been a very clean eater, but with that dish I was always covered in the sauce, it was just brilliant!”

Barbora Stiess runs the Devilled Egg Kitchen Academy. She says, “I absolutely love what I do, not just because of the food, but what got me into it, is because of my mum’s attitude and my grans – you know, people sharing the food. That’s what food is to me, it’s fuel of course but is so much more than that.”



2 rabbit legs

4 spring onions, finely sliced

1 carrot, finely cubed

2 sprigs of celery, finely cubed

a large handful (roughly 80g) of cubed bacon

1 small glass of wine

250ml beef stock

handful of chopped dried prunes

2 tablespoons of flaked almonds


Spice mix:

1 heaped teaspoon of cocoa

Pinch of ground cloves

1 bay leaf

4 all spice

4 juniper berries

1/4 teaspoon of ground cinnamon

1 heaped teaspoon of fresh thyme

1 star anise

Large pinch of salt

zest of 1 lemon


To finish the sauce:

Double cream


Squeeze of honey


Squeeze of lemon juice

1 heaped tbsp of plum jam


  1. Preheat the oven to 180C
  2. Fry the rabbit legs in a little oil until golden brown on both sides
  3. Remove the legs from the pan and reserve on a plate
  4. Fry the bacon until it’s starting to turn golden and add the onion, carrot and celery and fry for another couple of minutes
  5. Add the spice mix and cook for 1 minute
  6. Add the wine and bring to boil
  7. Throw the prunes and almonds in and combine
  8. Return the legs to the sauce and pour in the stock so it is half way up the legs
  9. Cover the pan with a tightly fitting lid and cook in the oven for 45 minutes
  10. Remove the rabbit and place on a chopping board – leave to rest for a couple of minutes
  11. If the sauce is too thin, boil to thicken it a little, you can also blend the sauce for a smoother finish
  12. Add the double cream just lighten the sauce (2-4 tablespoons)
  13. Add the plum jam, honey, lemon juice and pepper to taste
  14. Serve with dumplings or mashed potatoes, sprinkled with chopped parsley