- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
One of the leanest meats available, rabbit is delicious when braised in a flavorful liquid.
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1¾ lb (800g) rabbit, chopped on the bone into 12–14 pieces
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 cup hard apple cider
- 2/3 cup chicken stock
- 1 tsp chopped thyme
- Salt and freshly ground black pepper
- 4 oz (115g) sliced bacon, cut into strips
- 3 tbsp whole grain mustard
- 3 tbsp creme fraiche
- 2 tbsp honey
1. Heat the oil and butter in a large flameproof casserole over medium-high heat. In batches, add the rabbit and cook, turning occasionally, about 5 minutes, until browned. Transfer to a plate. Add the onion and cook about 3 minutes, until softened. Stir in the garlic and cook 30 seconds.
2. Stir in the cider and bring to a boil, then stir in the stock. Return the rabbit to the casserole, sprinkle with the thyme, and season with salt and pepper.
3. Return to a boil, then reduce the heat to medium-low. Cover and simmer about 20 minutes, until the rabbit is tender.
4. Meanwhile, cook the bacon in a small frying pan over medium heat, stirring occasionally, about 5 minutes, until brown and crisp. Transfer to paper towels to drain.
5. Stir the mustard, créme fraîche, and honey into the casserole and bring to a boil. Serve hot, topped with the bacon.
Rabbit with Prunes
Add 1 cup pitted dried plums (prunes) to the pan with the cider. Increase the stock to 1 cup. Add a squeeze of fresh lemon juice at the end of cooking.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.