This warming rabbit casserole is the perfect autumnal dish. Made with dry Somerset cider and Tracklements’ gorgeous wholegrain mustard, this recipe is packed with flavour.
Time
2 hours
Serves
2
Difficulty
Medium
Ingredients
• 1 wild rabbit, portioned
• Butter
• 6 shallots, finely sliced
• 6 Chantenay carrots, cut into slices
• 1 eating apple, cut into chunks
• 1 bottle of dry cider
• 1 tbsp robust whole grain mustard
• 2 tbsp double cream
• 1 bay leaf
• Plain flour
• Olive / rapeseed oil
• Chives, finely chopped
• Sea salt & freshly ground black pepper
Instructions
1. First dust the rabbit in flour. Add a knob of butter and a dash of oil to a hot casserole dish before browning the meat in batches, transferring to a plate once ready.
2. Add a little more butter to the pan and let it melt over a low heat. Add the shallots and slowly soften until translucent, then stir in the mustard.
3. Add the carrots, apple and bay leaf to the pan and fry for a few minutes, pop the rabbit back into the casserole and season.
4. Pour in the cider until everything is covered and let it simmer for 5 mins.
5. Place in a pre-heated oven at 180c for about an hour checking every 20 mins to ensure it doesn’t dry out. If it is looking dry add a little water and stir.
6. Once the rabbit is cooked and the sauce has reduced, remove from the oven and stir in the double cream and top with the chopped chives.
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