Serves: 8
Preparation time: 20 minutes
Cooking time: Two hours
Ingredients
- • 50g butter
- • 1 onion, finely diced
- • 1 clove of garlic, finely chopped
- • 2 rabbits, fully boned and all meat diced
- • 200g gammon, diced into 1cm chunks
- • 50g flour
- • 600ml chicken stock
- • 350ml cider
- • 150g peas
- • 1 Pink Lady apple, cored and diced into 1cm cubes
- • 1tsp sage, some chopped and some for a garnish
Method
- Melt the butter in a saucepan, then add the onion and garlic and sweat without colour for two to three minutes. Add the rabbit and gammon and cook for a further 10 minutes so that the meat is sealed all over.
- Sprinkle the flour over the rabbit and stir well to incorporate the flour with the butter, onions and garlic. This will give you a roux. Cook for another four minutes.
- Add the stock to the rabbit, stirring it so that the roux breaks down to a thick sauce. Then stir in the cider and, once it is well mixed in, bring it to boil before turning down to a slow simmer.
- Allow the rabbit to cook for one hour and 35 minutes, or until the meat is nice and tender.
- Once the rabbit is cooked, check the consistency of the sauce. It should be like double cream. If it is a little thin, remove the rabbit, cover and keep warm and allow the sauce to reduce a little.
- Once the sauce is at the required consistency, return the rabbit and add the peas, apple and sage, then cook for a further eight minutes.
