Thread: Rabbit and Cider Casserole

Rabbit gets a bad press and they are often shot and left where they fall. Try this easy and quick but delicious recipe instead.

Ingredients:

1 jointed rabbit on the bone
1 or 2 large onions
1 clove of garlic
1 table spoon flour
Olive oil
1 table spoon Dijon mustard
1 litre of cider or apple juice
2 or 3 apples sliced into wedges.
Salt, pepper

Method:

Roll the rabbit joints in the flour salt and pepper
Brown joints in a large casserole dish or pan with a lid and set aside
Fry onions and garlic until translucent
Add rabbit joints back to the pan with onions
Add the mustard and cider and deglaze the pan
Simmer for 30 mins lid on
Add apples and simmer for another 10 minutes lid off
Rabbit should be falling off the bone
Remove the rabbit and apples and reduce the gravy
Serve with crust bread and cider

No photographs I’m afraid, but it’s bloody good.

Cheers

I will have to give that a go thanks.

oh man I will never understand why rabbits get bad press in this country, nothing wrong with rabbit or hare meat, they are a delicacy in Europe

bunny and hare are dog food. horrid stuff and i have shot 10k plus

Originally Posted by gonetropo

bunny and hare are dog food. horrid stuff and i have shot 10k plus

We all know by now you're one very fussy individual.

A properly cooked hare or rabbit is brilliant 'sort of' free tucker.

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fussy? moi?
nah if it has more than 2 legs i will try it, if its green i wont!!
honestly i have tried rabbit, hare and possum but the taste is horrid.
also done ostrich, emu,. snake etc and that was fine

I usually cook soup or stew. Rabbits are awesome with capers and something sour - I would imagine, dry cider as described above would work well, makes me want to go shooting this weekend to find out
Hares are more difficult, need a day or two of soaking in milk or yoghurt (I usually use kefir if I can get my hands on that) but then it's a good slowcooked stew/bbq meat.
Sure, it's gamey, like any other venison, but I would not describe it as "horrid".
Proper rabbits definitely not even gamey, they're just like chicken, don't know what @gonetropo problem is, probably lack of cooking skills

Originally Posted by anothermous

I usually cook soup or stew. Rabbits are awesome with capers and something sour - I would imagine, dry cider as described above would work well, makes me want to go shooting this weekend to find out
Hares are more difficult, need a day or two of soaking in milk or yoghurt (I usually use kefir if I can get my hands on that) but then it's a good slowcooked stew/bbq meat.
Sure, it's gamey, like any other venison, but I would not describe it as "horrid".
Proper rabbits definitely not even gamey, they're just like chicken, don't know what @gonetropo problem is, probably lack of cooking skills

trust me i have to do all the cooking or the mrs tries to put vege in my food

Originally Posted by Spitfire

Rabbit gets a bad press and they are often shot and left where they fall. Try this easy and quick but delicious recipe instead.

Ingredients:

1 jointed rabbit on the bone
1 or 2 large onions
1 clove of garlic
1 table spoon flour
Olive oil
1 table spoon Dijon mustard
1 litre of cider or apple juice
2 or 3 apples sliced into wedges.
Salt, pepper

Method:

Roll the rabbit joints in the flour salt and pepper
Brown joints in a large casserole dish or pan with a lid and set aside
Fry onions and garlic until translucent
Add rabbit joints back to the pan with onions
Add the mustard and cider and deglaze the pan
Simmer for 30 mins lid on
Add apples and simmer for another 10 minutes lid off
Rabbit should be falling off the bone
Remove the rabbit and apples and reduce the gravy
Serve with crust bread and cider

No photographs I’m afraid, but it’s bloody good.

Cheers

Are you sure that a total cook time of 40 mins ( 30 + 10 simmer ) is enough for the meat to be tender ? For the wild rabbits round here I would be expecting 80 - 90 mins for adult sized youngish rabbits to be falling of the bone.

Originally Posted by gonetropo

fussy? moi?
nah if it has more than 2 legs i will try it, if its green i wont!!
honestly i have tried rabbit, hare and possum but the taste is horrid.
also done ostrich, emu,. snake etc and that was fine

Come for dinner sometime - maybe the cooking you been used to not up to Parr
Hare - is my fav of just about any meat
Not every day but - as it is a strong blend
Goes down real good with a glass of this

Originally Posted by gonetropo

fussy? moi?
nah if it has more than 2 legs i will try it, if its green i wont!!
honestly i have tried rabbit, hare and possum but the taste is horrid.
also done ostrich, emu,. snake etc and that was fine

Try soaking the rabbit in milk, or better still buttermilk for an hour or two before cooking it mellows the taste.

Where do you get Kindzmarauli in NZ? Preferably without the dick-tator's face on the label.

Originally Posted by anothermous

Where do you get Kindzmarauli in NZ? Preferably without the dick-tator's face on the label.

doesnt look like stalinda at all

I generally cook it in advance, freeze and reheat. If it takes longer to become tender and fall off the bone, just keep going until that point.

Originally Posted by anothermous

Where do you get Kindzmarauli in NZ? Preferably without the dick-tator's face on the label.

Dictator ??
He been dead 70 + years

I can give you address for supply if you PM me
Best Red Wine in the World - if you have open mind without rotten media propaganda and worry that a Georgian "dictator" was involved :-))