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Friday, December 21, 2012,12:45 AM by

D.Sumithra

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Rabbit Cider Hot Pot

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RABBIT CIDER HOT POT

Serves :

4

Preparation Time :

30 minutes

Cooking Time :

30 minutes

Preparation Method :

Rinse and dry the rabbit joints. Put in a large bowl with the prunes, cider, onions, mustard, bay leaves and 450 ml water.
Season, then stir gently to mix. Cover tightly and refrigerate overnight.
The next day, lift rabbit joints out of marinade and dry. Toss in flour.
Heat oil and butter in a large flameproof casserole, add joints and fry until brown.
Sprinkle any remaining flour into the casserole. Pour in the marinade, reserving the prunes.
Add the parsnips. Bring to the boil and cover tightly.
Bake at 180°C (350°F) mark 4 for about 40 minutes.
Add the prunes and beans, cover again and bake for a further 20- 30 minutes or until everything is tender.

INGREDIENTS

6 rabbit joints, total weight about 1.1 kg
12 prunes
450 ml can dry cider
2 medium onions, skinned and sliced
30 ml wholegrain mustard
4 bay leaves
Salt and pepper
60 ml plain flour
30 ml Cooking oil
15 grams butter
450 grams parsnips, peeled and cut into chunks
397 grams can red kidney beans, drained

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