Rabbit Stew
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
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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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.