Braised Rabbit with Cider and Leeks
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Ingredients
- 800 g rabbit, bone-in pieces
- 3 leeks, sliced
- 300 ml dry cider
- 200 ml chicken stock
- 1 tbsp wholegrain mustard
- 20 g butter
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 44.3 g
- Carbohydrate
- 5.7 g
- of which sugars
- 4.7 g
- Fat
- 15.1 g
- of which saturates
- 6.3 g
- Fibre
- 2.7 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the rabbit pieces all over, then set aside.
- 2
Fry the sliced leeks in the same dish for 6 minutes until starting to soften.
- 3
Return the rabbit to the dish, pour in the dry cider and chicken stock, and stir in the wholegrain mustard.
- 4
Bring to a simmer, cover and cook gently for 55-60 minutes until the rabbit is tender and pulling from the bone with no pink remaining.
- 5
Uncover and simmer for a further 5 minutes to thicken the sauce slightly.
- 6
Season to taste and serve with mashed potato or crusty bread.
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