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Rabbit with Honey and Thyme

Updated February 23, 2016
(1 Votes)

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One of the leanest meats available, rabbit is delicious when braised in a flavorful liquid.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time35 min

Cooking Time - Text40

Cooking Methodbraising

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner

Taste and Texturemeaty, savory

Ingredients

  • 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

Instructions

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.

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.

Return to a boil, then reduce the heat to medium-low. Cover and simmer about 20 minutes, until the rabbit is tender.

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.

Stir the mustard, créme fraîche, and honey into the casserole and bring to a boil. Serve hot, topped with the bacon.

Variation

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.

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