Rabbit in Cider
Rabbit in Cider
Rabbit in cider was inspired by my many years of living and enjoying the delicious food of France. I have a wonderful local farm shop and was confident that my rabbit would be ethically sourced and good for cooking. I wasn’t disappointed. I bought a whole rabbit that was gutted. Butchers will quarter the rabbit up for you if you prefer. The hippy nomad in me wanted the challenge of taking it apart, so took mine home whole. It was very easy to dismantle and if you need help there are loads of tutorials on youtube.
Rabbit in Cider
Serves 4 as a main course
A whole rabbit, jointed into 6 pieces
1 knob of butter
1 tbsp olive oil
500 ml dry cider
2 red onions chopped chunky
1 tsp Dijon mustard
1 tsp dried thyme leaves or 1 sprig fresh thyme
500g Chantenay carrots
500g peas
4 tbsp creme fraiche
1/2 cup flour for dusting
Salt and black pepper to taste
How to prepare Rabbit in Cider
Preheat the oven to 150°C, gas 2.
In a large, ovenproof dish, melt the butter and add the olive oil. Dust the rabbit pieces in the flour with a little salt and black pepper then add them to the dish and brown on each side for approximately 5 minutes. Next add the onions and fry for a few minutes before adding the cider, mustard and thyme.
Place in the oven, covered, and cook for approximately 1 1/2 hours. Add the chantenay carrots and peas, stir through and return to the oven for a further 20 minutes. The meat should easily leave the bones when it is cooked. I use rubber gloves and lift the meat off the bones ready for serving.
Just before serving, stir through the creme fraiche.
Serve on a bed of red or brown rice.
Thanks for taking the time to read this and I hope you enjoy it!
If you enjoy other game recipes, take a look at these recipes: