Rabbit In Cider Recipes

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RABBIT IN CIDER



Rabbit in Cider image

If you can get hold of a wild rabbit for this, so much the better.

Categories     One-pot recipes     Fair game

Yield Serves 4

Number Of Ingredients 13

2lb (900g) rabbit joints (or a medium rabbit, jointed)
1 sprig of thyme or 1/2 teaspoon dried
6 juniper berries, crushed
8oz (225g) dark-gilled mushrooms, sliced
salt and freshly milled black pepper
1oz (25g) butter
1 tablespoon oil
2 medium onions, peeled and chopped
1 clove garlic, crushed
8oz (225g) unsmoked streaky bacon, bought it possible in one piece and then cut into cubes
1 heaped tablespoon plain flour
1/2 pint (275ml) dry cider
1/2 pint (275ml) stock

Steps:

  • Begin by heating the butter and oil in a flameproof casserole and frying the rabbit joints quickly to brown them all over. Now remove them to one side and fry the onions, garlic and bacon for about 10 minutes. Then sprinkle in the flour, stir and cook for a minute or two before gradually stirring in the cider and the stock. At this stage add the rabbit joints, together with the thyme and crushed juniper berries. Bring everything to simmering point, then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper. Cover and simmer the rabbit very gently for about an hour, or until it's tender.

RABBIT WITH CIDER IN PRUNES



Rabbit With Cider in Prunes image

The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain

Provided by jenny butt

Categories     Stew

Time 2h30m

Yield 2-3 serving(s)

Number Of Ingredients 13

4 rabbit joints
1 tablespoon seasoned flour
225 g streaky bacon or 225 g pancetta
1 -2 tablespoon oil
2 large onions, peeled, halved and thinly sliced to form crescents
1 garlic clove, chopped
300 ml stock
1 bunch herbs (parsley, thyme, bay leaf)
salt & pepper
110 g pitted prunes
whipping cream (optional)
butter (optional)
300 ml cider or 300 ml white wine

Steps:

  • Dust rabbit joints in flour.
  • Wrap each piece in strip of bacon, securing with toothpick.
  • Heat oil in large saucepan.
  • Gently sauté onion & garlic.
  • Transfer to flameproof casserole dish.
  • Brown rabbit in frypan.
  • Add these to casserole.
  • Pour cider (or wine) & stock over rabbit.
  • Add herbs & seasoning.
  • Gently heat until barely simmering.
  • Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
  • Add prunes 15 minutes before time is up.
  • To serve place rabbit pieces on shallow platter.
  • Quickly boil the sauce to reduce & thicken.
  • Stir in 1 - 2 Tblsp of cream OR butter if using.
  • Pour sauce all over the rabbit and strew with croutons & chopped parsley.
  • Serve.

Nutrition Facts : Calories 879.2, Fat 58, SaturatedFat 18, Cholesterol 76.5, Sodium 943.8, Carbohydrate 79.1, Fiber 8.9, Sugar 42.1, Protein 17

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