Rabbit Stewed In Cider Recipe
Rabbit Stewed In Cider Recipe with Rabbit, Flour, Butter, Onions, Carrots, Cider, Nutmeg, Bayleaf, Peas & Cream.
INGREDIENTS
1 Rabbit, Cut Into Pieces
1 oz (25g) Plain Flour
1 oz (25g) Butter
1 tbsp of Oil
2 Onions, Peeled & Chopped
4 Carrots, Sliced Into Rounds
3/4 pint (425ml) Dry Cider
Salt & Pepper
Pinch of Nutmeg
1 Bayleaf
1/2lb (225g) Peas
4 tbsp Single Cream
METHOD
Toss the clean dry pieces of Rabbit in some Flour. Heat the Butter and Oil in a flameproof casserole and fry the pieces lightly to a pale golden colour. Remove them to a plate and then add the Carrots and Onions to the casserole. Stir them around and then cover and allow them to sweat for 5 minutes. Stir in the remaining Flour and coat the vegetables. Return the Rabbit pieces and pour over the Cider. Bring to the boil and then turn down the heat very low. Add the Salt, Pepper, Nutmeg and Bayleaf. Cover the casserole and let it simmer gently for around 1 hour. Now add the Peas and let them to cook in the Rabbit gravy for 15 minutes. Finally, stir in the cream and remove the Bayleaf. Serve with Boiled Potatoes.
Serves 4.
Based on the Rabbit Stewed In Cider Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).