60 ml (4 tbsp) vegetable oil
225 g (8 oz) streaky bacon rashers, rinded and snipped into small pieces
2 onions, skinned and sliced
350 g (12 oz) cooking apples, peeled and sliced
1.4 kg (3 lb) firm white cabbage, coarsely shredded
salt and freshly ground pepper
8 rabbit joints, about 1.4 kg (3 lb) total weight
60 ml (4 tbsp) plain flour
15 ml (1 tbsp) french mustard
300 ml (1/2 pint) dry cider
450 ml (3/4 pint) chicken stock
chopped parsley, to garnish
225 g (8 oz) streaky bacon rashers, rinded and snipped into small pieces
2 onions, skinned and sliced
350 g (12 oz) cooking apples, peeled and sliced
1.4 kg (3 lb) firm white cabbage, coarsely shredded
salt and freshly ground pepper
8 rabbit joints, about 1.4 kg (3 lb) total weight
60 ml (4 tbsp) plain flour
15 ml (1 tbsp) french mustard
300 ml (1/2 pint) dry cider
450 ml (3/4 pint) chicken stock
chopped parsley, to garnish
method
1. Heat the oil in a large frying pan and lightly brown the bacon, onions and apples. Remove with a slotted spoon, mix with the cabbage and plenty of seasoning and put into a large ovenproof casserole.
2. Brown the rabbit joints well in the oil remaining in the pan and place on top of the cabbage.
3. Stir the flour and mustard into the pan. Gradually add the cider and stock, stirring. Season and bring to the boil.
4. Pour over the rabbit; cover tightly and cook in the oven at 170°C (325°F) mark 3 for 1 1/2 - 1 3/4 hours, or until the rabbit is tender. Adjust the seasoning and garnish with plenty of parsley.
2. Brown the rabbit joints well in the oil remaining in the pan and place on top of the cabbage.
3. Stir the flour and mustard into the pan. Gradually add the cider and stock, stirring. Season and bring to the boil.
4. Pour over the rabbit; cover tightly and cook in the oven at 170°C (325°F) mark 3 for 1 1/2 - 1 3/4 hours, or until the rabbit is tender. Adjust the seasoning and garnish with plenty of parsley.
serving amount
serves 8
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