Ingredients
Serves: 4
8 rabbit portions, about 1kg (2lb 4oz)25g (1oz) plain flour2 tablespoons sunflower oil2 onions, sliced250g (9oz) chestnut mushrooms, quartered150g (5½ oz) black pudding, sliced300ml (½ pint) dry cider1 tablespoon Worcestershire sauceSalt and black pepper15g (½ oz) butter1 tablespoon light muscovado sugar2 Cox's apples, cored and cut into wedges1 tablespoon cider vinegar
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Method
Prep:15min › Cook:1hr15min › Ready in:1hr30min
Toss the rabbit in the flour to coat evenly, shaking off any excess flour. Heat the oil in a wide, flameproof casserole and cook the rabbit over a moderate heat, turning often, until golden brown. Remove from the pan.Add the onion to the pan and cook for 2 minutes, then add the mushrooms and cook for a further 2-3 minutes, stirring often. Add the browned rabbit, black pudding, cider and Worcestershire sauce.Bring to the boil, cover and simmer gently for about 1 hour, stirring occasionally, until the rabbit is tender. Adjust salt and pepper to taste.Melt the butter and sugar in another pan, then add the apples and cook gently for 2-3 minutes, stirring, until golden. Sprinkle with cider vinegar and bubble for a few seconds. Spoon the apples over the casserole and serve hot, with crusty bread or baked potatoes.
Nutrients per serving
Vitamins B1, B2, B6, B12, niacin
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