Rabbit is lean, affordable and delicious when cooked slowly. This traditional English stew with cider, bacon and mustard is a true countryside supper. Serves four.
Ingredients
- 1 wild rabbit, jointed (about 1 to 1.2kg), or 6 to 8 rabbit portions
- 2 tbsp seasoned flour
- 2 tbsp oil and 25g butter
- 150g smoked bacon, chopped
- 2 onions, sliced and 3 carrots, chopped
- 2 celery sticks, sliced
- 2 garlic cloves, crushed
- 300ml dry cider
- 300ml chicken stock
- 2 bay leaves, thyme sprigs
- 1 tbsp wholegrain mustard and 3 tbsp double cream
- Chopped parsley to finish
Method
- Heat the oven to 160°C (140°C fan) / gas 3. Check the rabbit for any shot and dust in seasoned flour.
- Brown the rabbit in batches in oil and butter in a casserole dish. Set aside.
- Fry the bacon, onions, carrots and celery for 8 minutes, then add the garlic for 1 minute.
- Pour in the cider and reduce for 3 minutes. Add the stock and herbs, then return the rabbit.
- Cover and cook for 1.5 to 2 hours, until tender.
- Stir in the mustard and cream and sprinkle with parsley.
What to serve
Mashed potato, crusty bread or buttered tagliatelle with seasonal greens.
Tips
- Wild rabbit can be tough, so low and slow is the way.
- Add prunes for a classic sweet note, or swap the cider for white wine.
- Cook rabbit thoroughly, until the meat is tender and cooked through.
FAQs
What does rabbit taste like?
Mild and slightly sweet, a little like chicken but with more flavour.
How long does rabbit take to stew?
Typically 1.5 to 2 hours at a low oven temperature.
Out ferreting or lamping this winter? Browse country clothing at 4 Elements Clothing.
