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braising
Rabbit with Honey and Thyme

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Recipe

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

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 35–40 Mins

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

Directions

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.

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.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

558kcal (28%)
60mg (6%)
4mg (7%)
45mcg RAE (1%)
834mg
56mg
43g
11g
1g
17g
140mg (47%)
804mg (34%)
11g (53%)
32g (50%)
4mg (20%)
 

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