Rabbit, cider and mustard stew

Rabbit, cider and mustard stew

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

I’ve found it difficult to persuade people to eat rabbit over the years, but once they’ve tried it most of them have really enjoyed it. To me, it’s wonderfully tasty with a mild gamey flavour, more acceptable to most than hare or other game. Using cider as the braising liquor gives a lovely apple flavour to this dish.

Ingredients

Quantity Ingredient
2 rabbits, about 1.2kg each, jointed
plain flour, for dusting
sea salt
freshly ground black pepper
olive oil, for cooking
1 onion, peeled and chopped
1/2 leek, trimmed, washed and chopped
2 carrots, peeled and roughly chopped
2 celery sticks, de-strung and roughly chopped
1/2 garlic bulb, (cut horizontally)
Bouquet garni
1 litre cider
150ml Chicken stock, if needed
150ml double cream
10g butter
3-4 tablespoons grain mustard, to taste
1 tablespoon chives, chopped

Method

  1. Heat the oven to 180°C. Dust the rabbit pieces with flour and season with salt and pepper. Heat a heavy-based ovenproof sauté pan (or flameproof casserole) over a medium heat and add a good drizzle of olive oil. Add the rabbit pieces and colour them all over for 6–8 minutes. Remove and set aside on a plate.
  2. Add the onion, leek, carrots, celery and garlic to the pan with the bouquet garni. Lower the heat and sweat gently for 3–4 minutes to soften. Pour in the cider and bring to the boil. Replace the rabbit pieces in the pan, immersing them in the cider. Season with salt and pepper.
  3. Put a lid on the pan and place in the oven. Cook for 1 ½–2 hours, checking occasionally and adding some chicken stock if the liquor appears be reducing down too much. Once cooked, remove the pieces of rabbit to a plate.
  4. Over a medium-high heat, let the liquor bubble rapidly to reduce by half, then stir in the cream and bring to the boil. Whisk in the butter, stir in the mustard, then taste and adjust the seasoning.
  5. Return the rabbit to the pan and spoon over the creamy mustard sauce. Sprinkle with chopped chives and serve with mashed potato or pasta.

Note

  • You can use wild rabbit here, but I prefer the farmed option, which is better quality meat, if a little more expensive. The secret to a delicious rabbit stew is to dust the meat with flour and colour it first until lovely and golden.
Tags:
The Kitchin Restaurant
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