Country rabbit with caramelised apples

    1 hour 30 min

    This delicious casserole featuring tender rabbit, mushrooms, and black pudding is perfect for a chilly autumn evening.

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    Serves: 4 

    • 8 rabbit portions, about 1kg (2lb 4oz)
    • 25g (1oz) plain flour
    • 2 tablespoons sunflower oil
    • 2 onions, sliced
    • 250g (9oz) chestnut mushrooms, quartered
    • 150g (5½ oz) black pudding, sliced
    • 300ml (½ pint) dry cider
    • 1 tablespoon Worcestershire sauce
    • Salt and black pepper
    • 15g (½ oz) butter
    • 1 tablespoon light muscovado sugar
    • 2 Cox's apples, cored and cut into wedges
    • 1 tablespoon cider vinegar

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. 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.
    2. 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.
    3. 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.
    4. 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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