Rabbit with cider, mustard and cream.

[steve_b_wales]

Here's a receipe that's similar to the one I'm looking for. Hoping to try it this weekend.

Rabbit with cider, mustard and cream

By: Matt Tebbutt

Prep time:10 minCook time:2 hrs 15 minServes:10

This recipe is classed as easy.

Method

1. Preheat the oven to 150C/gas 2. Heat half the olive oil in acasserole 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.

Ingredients

2-3 tbsp olive oil

1 farmed rabbit, jointed into 8 pieces

200g chestnut mushrooms, sliced

2 onions, sliced

1 bay leaf

2 sprigs thyme

400ml good quality still cider

100ml crème fraîche ordouble cream

1 tbsp wholegrain mustard

1 tbsp Dijon mustard

creamy mash and buttered baby or chantenay carrots, to serve

[dolphin]

 

thanks for that steve think there will be a rabbit shot tonight

atb dolphin

[malkiserow]

I think rabbit and cider really work together well .... will try the mustard as well now

[steve_b_wales]

I cooked a rabbit in a similar sauce about 18 months ago. It was delicious, and I ate it with some mashed potato and some flavoured rice. The other recipe stated that 2 ltrs of dry cider was required to cook the rabbit in, so I'm going to go with that, and maybe add some extra mustard/onions.