Rabbit Stew

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.


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.


Wholegrain Mustard large tablesoon or two of
Stock To Cover
Cider large can of
Creme Fraiche a few dollops
Bacon Or Lardons 250g
Shallots 16
Apples 4
Rabbit 500g

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