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Serves 4
Ingredients:
2 tbsp olive oil
300g streaky bacon, chopped
1 wild rabbit, skinned and jointed
12 baby carrots
8 shallots, peeled and whole
4 garlic cloves, crushed
2 tbsp honey
1 sprig fresh thyme
1 bay leaf
400ml cider
Salt and freshly ground black pepper
Method: How to make rabbit stew with English New Forest cider
1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.
2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.
3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
4. Cook in a preheated oven at 120°C for two hours.
Ingredients:
2 tbsp olive oil
300g streaky bacon, chopped
1 wild rabbit, skinned and jointed
12 baby carrots
8 shallots, peeled and whole
4 garlic cloves, crushed
2 tbsp honey
1 sprig fresh thyme
1 bay leaf
400ml cider
Salt and freshly ground black pepper
Method: How to make rabbit stew with English New Forest cider
1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.
2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.
3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
4. Cook in a preheated oven at 120°C for two hours.