It is my humble opinion that we don’t eat enough rabbit these days, I’m not sure why, they’re inexpensive, it’s healthy for you, doesn’t have a strong gamey flavour, has less calories than other meats, and you could argue that the Wild rabbit is pretty much organic!! …we could go on, I urge you to give the humble rabbit a try, you won’t be disappointed 

Shopping list 

2 wild rabbits cut into pieces 

3 tbsp of plain flour 

A good splash of rapeseed oil 

A good knob of butter 

4 medium onion finely chopped 

A bulb of garlic cut in half 

100g of pancetta cut into cubes 

A good handful of fresh thyme roughly chopped 

1kg of Braeburn apples, peeled,cored and roughly chopped 

1.2ltrs of dry cider 

4 tbsp of wholegrain mustard 

2 tbsp of honey 


Method 

1. Heat a pan big enough for the ingredients 

2. Coat the rabbit pieces in seasoned flour 

3. Fry the pancetta and onions till golden 

4. Add the rabbit and colour well on all sides 

5. Now add the garlic, thyme, apples and cook for 10 minutes 

6. Now add the cider, honey and mustard, season well

7. Cover with a lid/tin foil and lower the heat to a simmer and cook for 40 minutes 

8. The cider should have reduced to a lovely thick sauce and the rabbit should fall from the bones 

9. Check the seasoning and divide the rabbit between 4 warm plates, serve with sautéed or roasted potatoes and greens 


Happy cooking 

Jon 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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