Rabbit in cider

Method

1. Halve the rabbit legs at the joint, then lightly flour them and season with salt and pepper.

2. Heat the oil in a frying pan; add the rabbit legs and brown lightly on both sides. Drain on absorbent kitchen paper.

3. Heat the butter in a heavy-based saucepan; add the onion and cook gently until soft.

4. Tip in the flour and stir well. Gradually pour in the cider and add the mustard, stirring continuously. Add the chicken stock and bring to the boil.

5. Return the rabbit legs to the pan, cover, and simmer for 1 hour, 15 minutes, or until the rabbit is tender.

6. Remove the rabbit legs with a slotted spoon and set aside. Add the cream to the cooking liquid and continue to simmer until it has thickened to a sauce-like consistency. Replace the rabbit legs in the sauce and stir in the parsley. Serve hot.

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Ingredients

For the rabbit

6 hind rabbit legs
Flour, for dusting
1 tsp sea-salt and freshly ground black pepper
1 tbsp vegetable oil

For the sauce

15g Butter
1/2 onion, chopped
20g Flour
200ml dry cider
1 tsp Dijon mustard
400ml chicken stock
1.5 tbsp double cream
1/2 tbsp chopped Parsley

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