Rabbit Cider Hot Pot

Rabbit Cider Hot Pot

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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.
Servings: 4
Calories: 418


  • 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


  • 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
Cuisine British
Ingredients Game, Rabbit and Hare
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