Rabbit Cider Hot Pot
One medium-sized rabbit, jointed, should weigh about 2 1/2 lb. If you are using smaller joints to make up this total weight, cut down the cooking time accordingly.
Ingredients
- 6 rabbit joints total weight about 2 1/2 lb
- 12 prunes
- 15 floz can dry cider
- 2 medium onions skinned and sliced 30 ml (2 tbsp) wholegrain mustard
- 4 bay leaves
- salt and pepper
- 4 tbsp plain flour
- 2 tbsp vegetable oil
- 1/2 oz butter
- 1 lb parsnips peeled and cut into chunks
- 14 oz can red kidney beans drained
Instructions
- Rinse and dry the rabbit joints. Put in a large bowl with the prunes, cider, onions, mustard, bay leaves and 450 ml (15 fl oz) water. Season, then stir gently to mix. Cover tightly and refrigerate overnight.
- The next day, lift rabbit joints out of marinade and dry. Toss in flour. Heat oil and butter in a large flameproof casserole, add joints and fry until brown.
- Sprinkle any remaining flour into the casserole. Pour in the marinade, reserving the prunes. Add the parsnips. Bring to the boil and cover tightly.
- Bake at 180°C (350°F) mark 4 for about 40 minutes. Add the prunes and beans, cover again and bake for a further 20 - 30 minutes or until everything is tender.
Calories: 418 kcal
Carbohydrates: 68 g
Protein: 9 g
Fat: 11g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 298 mg
Potassium: 993 mg
Fiber: 14 g
Sugar: 24 g
Vitamin A: 330 IU
Vitamin C: 24 mg
Calcium: 98 mg
Iron: 3 mg