Main Courses Recipes - Country Cider Hotpot Recipe

Ingredients

• 2 tablespoons flour

• Salt and pepper

• 450g/1lb boneless rabbit pieces

• 25g/1oz butter

• 1 tablespoon vegetable oil

• 15 baby onions

• 4 lean smoked bacon rashers (chopped)

• 2 teaspoons Dijon mustard

• 450ml/3/4pt cider

• 3 carrots (chopped)

• 2 parsnips (chopped)

• 12 ready-to-eat prunes (stoned)

• 1 fresh rosemary sprig

• 1 bay leaf

Serves 4

---

Method:

1. Preheat the oven to 160°C/325°F/Gas mark 3.

2. Place the flour and seasoning in a plastic bag, add the rabbit pieces and shake until coated. Remove from the bag and set aside.

3. Heat the butter and oil in a flameproof casserole dish and add the onions and bacon. Fry for 4 minutes until the onions have softened. Remove the onions and bacon with a slotted spoon and reserve.

4. Fry the seasoned rabbit pieces in the oil in the casserole dish until they are browned allover, then spread a little of the mustard over the top of each piece.

5. Return the onions and bacon to the pan. Pour on the cider and add the carrots, parsnips, prunes, rosemary and bay leaf. Season well. Bring to the boil, then cover and transfer to the oven.

6. Cook for about 1 1/2 hours until tender. Remove the rosemary sprig and bay leaf and serve the rabbit hot, with creamy mashed potato if desired.