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Rabbit Stew

3 stars based on 1 reviews Rate this Recipe

Method

Cook the onion in a little olive oil, add the rabbit (do not take off the bone if unfilletted) and brown, add the bacon and brown, add the apples and cook for a bit, then the cider, mustard and stock. Season and bring to the boil, then put in the oven (160C) for a few hours. Serve with a dollop of creme fraiche and some mash. If possible, try and take the meat off the bone just before serving.

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Ingredients

500g rabbit
4 apples
16 shallots
a few dollops creme fraiche
250g bacon or lardons
stock to cover
large can of cider
large tablesoon or two of wholegrain mustard

Course: Main Course
Cuisine: French
Serves: 4
Cooking-Time: 3hrs 0 mins

By lidunka Views 2385 Added Wed Nov 19 2008

You would not believe how delicious rabbit can be. I first had this in Paris (the French love rabbit) and then tried it myself when I got home. Fabulous.