Dave and I went to the Game and Country Fair at Raby Castle today. While there I watched a cookery demonstration about how to prepare and cook rabbit. The dish that was cooked was rabbit in a cider and cream sauce, so a rabbit and some scrumpy cider just had to be bought and the recipe tried for tea. It was easy to make and at only £2.99 for the rabbit it was reasonably cheap (though the rabbit wouldn't have served more than two).Pictures and recipe below.
Rabbit with Cider & Cream Sauce
1 Rabbit jointed
2 tbsp Seasoned flour
About 1/2 pint decent cider
Rapeseed oil for frying
1 Chopped onion - (In the demonstration they used shallot, but I didn't have any)
Chopped or sliced mushrooms
A sprig of fresh thyme - (They used tarragon, but Dave doesn't like the flavour of tarragon so I substituted thyme - they did say in the absence of fresh herbs to use a pinch of dried.)
4 tbsp Cream
Coat the rabbit joints in the seasoned flour and lightly brown them in rapeseed oil, just to seal. Transfer to a saucepan. Add the chopped onion and mushrooms to the frying pan and saute lightly then add the cider and scrape up any tasty bits stuck to the bottom of the pan - add the contents of the frying pan to the rabbit in the saucepan. Add the herbs then bring to the boil and then turn down to a simmer - continue to cook for 45 minutes. After 45 minutes add the cream and reheat, but do not allow to boil at this stage. Serve.
I served it with boiled new potatoes, steamed carrots and courgettes sauteed with garlic - it was yummy!
It wasn't all about me and food though - Dave was in his element - he got to fire a big musket loaded shotgun, not once but twice! - Boys and their toys ; D