Rabbit with cider, mustard and thyme

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By: Mike Robinson From: Market Kitchen

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This recipe is classed as intermediate

Rating 2.40 / 5 (20 votes)

Prep time:
40 min
Cook time:
55 min

Mike Robinson makes a little magic with tender rabbit braised in a cider-spiked sauce with garlic, melting onions, mustard and cream


1. Coat the rabbit pieces in seasoned flour and set aside.

2. Roughly slice up the onions and smash up the garlic a little, but do not peel it.

3. Melt the oil and butter together in a large frying pan and add the rabbit. Leave it to brown really well, then turn over and brown the other side.

4. Add the onion, garlic and thyme. Cook for 10 minutes, and then add the cider and mustard.

5. Put the lid on, and simmer for 40 minutes. At the end of this time, there should be very little juice left.

6. Add the honey, and then the cream, stir and continue cooking for one minute more, until the rabbit is almost falling off the bone.

7. Serve immediately with sauté potatoes, a green salad and a bottle of good cider.


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Latest Comment


Gorgeous gravy (I used brown sugar instead of honey) although the rabbit could have done with 10-15 mins longer. I also added a small amount of chopped celery & a bay leaf.

Very warming for a cold Sunday!

SuB18412 SuB18412  Posted 26 Sep 2010 5:07 PM

Great flavours and body. Need to take the skin off the garlic though.

Anonymous Anonymous  Posted 06 Jul 2009 5:44 AM