Rabbit with Cider, Mustard & Cream

Recipe for: RABBIT with CIDER, MUSTARD & CREAM

Ingredients:

• 1 rabbit, skinned, cleaned, jointed
• Knob butter
• 2 tbls olive oil
• 1 large carrot peeled & cut in large chunks (optional)
• 1 large leek, cut in large chunks
• 2 sml potatoes, peeled & cut in halves
• 1 pint dry cider
• 1 tblsp Dijon mustard (or wholegrain)
• 1 bunch tarragon, chopped
• Flour for coating meat
• I large onion, peeled & finely chopped
• 2 cloves garlic, peeled & crushed
• Single cream (for serving)

 Method:

1. In a large casserole dish melt the butter & oil
2. Dust the rabbit joints in seasoned flour and fry carefully on all sides until browned. Remove and reserve
3. Fry the onion and garlic in the hot oil until softening
4. Add the carrot, leek, potatoes & stir to coat in oil
5. Add half the cider & stir well
6. Mix in the mustard and tarragon + seasoning
7. Return the browned rabbit pieces to the pan, carefully arranging to fit snugly
8. Add the remaining cider until the joints are mostly covered
9. Bring to the boil, then reduce the heat until the liquid is barely moving
10. Simmer slowly for about 90 minutes (or pop into a low oven), turning the joints in the liquid once or twice to ensure even cooking.

 What else you need to know:

1.      When ready to serve, add a splash of cream to the pot & stir in

2.      Add another flourish of cream to the joints/ gravy when plated + sprinkle of fresh tarragon

3.      Serve with red cabbage & mashed potatoes