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Rabbit in Cider


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#1 hughgoldsmith

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Posted 07 September 2008 - 08:49 PM

Ok guys my second recipe thread and I hope this is as well received as the last one! This is one I found on the internet but adapted the ingredients to my own taste. The ingredients below is my version.

Rabbit in cider (for 4 people):

Ingredients:

1 x rabbit into 6 joints (I used two 1/2 - 3/4 grown which fed 3 hungry blokes)
2 tbsp flour
50g (1 oz) unsalted butter
4 shallots and an onion (thinly sliced)
1 x Clove of garlic (thinly sliced)
2 x tsp sugar
2 x tbsp cider vinegar (or white wine vinegar)
2 x sprigs fresh thyme
2 x bay leaves
700ml (1.1/4pints) dry cider
1 x tsp Mustard (any will work but I used Dijon)





Method:

Coat the rabbit pieces in seasoned flour (a pinch of sea salt and plenty of fresh ground black pepper to the 2 tbsp of flour). The heat half the butter and a table spoon of olive oil in a casserole dish. When the butter is bubbling and a few rabbit pieces at a time and brown the meat on both sides, once browned remove them from the dish and place to one side.





Into the (now empty) dish add the rest of the butter and add the thinly sliced garlic, onions and shallots. Cook these over a medium low heat till the sweat down and become soft. At this stage add the sugar and caramelise the onions. Before the caramel starts to burn, add the vinegar and scrape up the juices that have stuck to the pan.



When the vinegar had evaporated layer the rabbit pieces over the cooked down onion / shallots and add in the cider, bay leaves and chopped thyme.


Now very gently bring to the boil and skim off any scum that comes to the surface. Dilute the mustard with a little of the cooking juice and mix it well into the sauce. Cover the casserole and put in a moderate oven (180degrees c/350 degrees f / gas mark 4 for one and a half hours.

It should look something like this:



The rabbit should be perfectly tender and come away easily form the bone. Check the seasoning and serve with what ever you want, I did it with crusty buttered bread and cabbage:



Well I hope you enjoyed it, it was one of the tastiest game meals I have cooked so far and my mates loved it! Give it a go!

Hugh

#2 Guest_jimbob1992_*

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Posted 07 September 2008 - 09:15 PM

That looks SO good ! Very nice , very professional clap.gif I'm not suprised your mates like it ! shame my mum doesn't cook rabbit ! doh.gif

Thanks for the recipe though , good to pass on to friends !

Thanks again and well done sign_respect1.gif

#3 rockdog

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Posted 07 September 2008 - 09:20 PM

that sound lovey m8 i out in the morning so theres dinner for the family will let you no if they like it ummmmmmmmm

thanks hugh

rockdog

#4 hughgoldsmith

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Posted 07 September 2008 - 09:33 PM

QUOTE(jimbob1992 @ Sun Sep 7 2008, 22:15) <{POST_SNAPBACK}>
That looks SO good ! Very nice , very professional clap.gif I'm not suprised your mates like it ! shame my mum doesn't cook rabbit ! doh.gif

Thanks for the recipe though , good to pass on to friends !

Thanks again and well done sign_respect1.gif


Get in the kitchen and cook it yourself then you lazy "get" thefinger.gif. Or is a case of "not in my house"?

And rockdog, please do let me know what you think of it, it would be great to get some feedback! I too am out tomorrow so another recipe thread could follow!

Hugh

#5 rockdog

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Posted 07 September 2008 - 09:47 PM

will do hugh m8 me and the missis are going to give it a go as soon as it settled i let you know m8

rockdog

#6 the_mad_hunter

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Posted 07 September 2008 - 10:09 PM

i found dry cider the best to put into rabbit stew

#7 Guest_Redfox_*

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Posted 07 September 2008 - 10:35 PM

Fantastic!! You are a star!

Edited by Redfox, 07 September 2008 - 10:37 PM.


#8 J-B

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Posted 08 September 2008 - 01:57 PM

I think now would be a good time to create a new forum for recipes.
Should keep you busy Hugh abiggrin.gif

#9 DaveB916

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Posted 08 September 2008 - 02:20 PM

Now you gone and made me hungry and dinner is not for hours........ rofl2.gif

I seriously think an area for recipes would be good, I for one would like to see how people prepare and cook their hard work.

Would also silence the 'they shoot it for fun' brigade........ soapbox.gif

Dave B

#10 Guest_gareth S16s_*

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Posted 08 September 2008 - 03:16 PM

I agree i've never tried rabbit before so i'll be giving this ago oh and is there any posts regaurding how to skin and gut the rabbit?

#11 Guest_scott_*

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Posted 14 September 2008 - 11:30 AM

Hugh,
My missus is a 'not in my house type' so i'm just in the process of setting up a butchering and cleaning station in my garage.
I got a couple of nice rabbits the other night but had to give them to my dad to eat as they were not allowed in the house!!
However after showing the other half your recipe she seemed alot more interested in maybe sampling some of these 'poor things'.

So just want to say thanks and keep the recipes coming!

(still gonna get the garage sorted though, might even get a TV in there yet........Bliss) lol

Regards

#12 J-B

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Posted 14 September 2008 - 01:10 PM

QUOTE(scott @ Sun Sep 14 2008, 12:30) <{POST_SNAPBACK}>
(still gonna get the garage sorted though, might even get a TV in there yet........Bliss) lol

Regards


Not forgetting the mini fridge and news paper (and others !) basket.


#13 Guest_scott_*

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Posted 14 September 2008 - 03:38 PM

All ready got 'the other' news papers on the wall, they were first priority!!lol

But the mini fridge sounds like a great idea.

Hey, just thought i could fill it with some nice local cider for this recipe........perfect.

And my missus keeps telling me i only create problems and no solutions, HA!

#14 hughgoldsmith

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Posted 14 September 2008 - 08:52 PM

Glad to be of help Scott and hope you are allowed to eat your catch soon! Come on fellas where is all the promised feedback???

Hugh

#15 chris7

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Posted 15 September 2008 - 10:52 AM

Tried this recipe on saturday,got rave reviews.IT IS A KEEPER.Thanks John.

#16 hughgoldsmith

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Posted 16 September 2008 - 09:35 AM

Great to hear! I will try and get another recipe up sometime soon. I'm thinking of an oriental dish next.

Hugh

#17 Guest_Andy Archer_*

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Posted 03 April 2009 - 03:53 PM

Hi recipe sounds great will be trying it ASAP, top tip get a slow cooker put the stuff in before you go out to work its all ready to eat when you get home and it tastes great.

#18 Andi Licious

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Posted 13 December 2009 - 11:44 AM

I do a similar one to this but I use onions, celery & Leeks.

Brown the meat, remove from pan, soften the in the same pan but i like to add some cider vinegar for flavour.

Heat the sugar, water & mustard in the pot, once browning add the veg including the juice, then the meat then the cider.

Sling in a bouquet garni chuck the lid on veg and into the oven at 180 - 200 for an hour or so. I find if I either walk to my local for 2 pints its perfect when Im back!

Serve with what ever veg u like, I like steamed broccoli & carrots.

Enjoy. I might do a pic by pic walkthrough next weekend.

#19 snapper

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Posted 12 December 2010 - 10:46 AM

My wife likes a rabbit in cider.

Leaves me more time to go out to fill the freezer.




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