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RABBIT casserole with cider & mustard
Rabbit Casserole with Cider & Mustard is a delicious and hearty dish that showcases the tender, gamey flavors of rabbit meat, while simultaneously highlighting the perfect pairing of tangy apple cider and robust mustard. This traditional European recipe offers a unique dining experience that brings people closer to nature and their culinary roots.
The slow-cooked casserole melds the flavors of all its ingredients, including succulent rabbit, earthy root vegetables, and aromatic herbs, to create a comforting meal that warms the soul.
PREP TIME 20 MINUTES
COOK TIME: 90 MINUTES
INGREDIENTS
PREPARATION
- 1 rabbit, portioned
- Butter
- 6 shallots, finely sliced
- 6 Chantenay carrots, cut into slices
- 1 eating apple, cut into chunks
- 1 bottle of dry cider
- 1 tbsp robust whole grain mustard
- 2 tbsp double cream
- 1 bay leaf
- Plain flour
- Olive / rapeseed oil
- Chives, finely chopped
- Sea salt & freshly ground black pepper
- First dust the rabbit in flour. Add a knob of butter and a dash of oil to a hot casserole dish before browning the meat in batches, transferring to a plate once ready.
- Add a little more butter to the pan and let it melt over a low heat. Add the shallots and slowly soften until translucent, then stir in the mustard.
- Add the carrots, apple and bay leaf to the pan and fry for a few minutes, pop the rabbit back into the casserole and season.
- Pour in the cider until everything is covered and let it simmer for 5 mins
- Place in a pre-heated oven at 180c for about an hour checking every 20 mins to ensure it doesn’t dry out. If it is looking dry add a little water and stir.
- Once the rabbit is cooked and the sauce has reduced, remove from the oven and stir in the double cream and top with the chopped chives
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