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Rabbit with cider, mustard and cream
- Prep time:
- 10 mins
- Cook time:
- 2 hrs 15 mins
- Serves:
- 10
Tender rabbit that falls off the bone and a rich, creamy, cider-based sauce make Matt Tebbutt's stew a winning winter dish
Tips and suggestions
- Cooks Tips...
- Simply leave out the mustard if you prefer.
Ingredients
- 2-3 tbsp Olive oil
- 1 farmed Rabbit, jointed into 8 pieces
- 200g chestnut mushrooms, sliced
- 2 Onions, sliced
- 1 Bay leaves
- 2 sprigs Thyme
- 400ml good quality still cider
- 100ml crème fraîche or double cream
- 1 tbsp wholegrain Mustard
- 1 tbsp Dijon Mustard
- creamy mash and buttered baby or chantenay carrots, to serve
Method
1. Preheat the oven to 150C/gas 2. Heat half the olive oil in a casserole dish over a medium-high heat. Add the rabbit pieces and fry for 2-3 minutes on each side, or until browned. Remove the rabbit from the casserole and place on large plate.2. Tip the mushrooms into the casserole, adding more oil if necessary, and fry for 3-4 minutes until golden. Remove and add to the plate with the rabbit.
3. Add the onions to the casserole, plus a little more oil if they are sticking to the bottom, and fry for 4-5 minutes, or until softened and golden brown.
4. Return the rabbit and mushrooms to the casserole, along with any juices that have collected on the plate. Add the bay leaf, thyme and cider. Stir, bring to a simmer, then cover the casserole and transfer to the oven for 1½-2 hours, until the rabbit is tender.
5. Stir in the crème fraîche and both mustards and season to taste with salt and freshly ground black pepper. Serve with some creamy mash and buttered baby carrots.
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Latest Comment
Made this just for me & my husband (one rabbit between us), it was lovely, will definitely make it again.
LOL! This must be a heck of a big rabbit to serve 10!!!
Particularly important that this recipe states how many people it serves as there is very little meat on rabbit!