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Country Rabbit With Caramelised Apples

Country Rabbit With Caramelised Apples


  • 8 rabbit portions, about 1kg (2lb 4oz)
  • 25g (1oz) plain flour
  • 2 tablespoons sunflower oil
  • 2 onions, sliced 250g (9oz)
  • chestnut mushrooms, quartered 150g (5½ oz)
  • black pudding, sliced 300ml
  • (½ pint) dry cider
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper
  • 15g (½ oz) butter
  • 1 tablespoon light muscovado sugar
  • 2 Cox's apples, cored and cut into wedges
  • 1 tablespoon cider vinegar


Toss the rabbit in the flour to coat evenly, shaking off any excess flour. Heat the oil in a wide, flameproof casserole and cook the rabbit over a moderate heat, turning often, until golden brown. Remove from the pan.

Add the onion to the pan and cook for 2 minutes, then add the mushrooms and cook for a further 2-3 minutes, stirring often. Add the browned rabbit, black pudding, cider and Worcestershire sauce.

Bring to the boil, cover and simmer gently for about 1 hour, stirring occasionally, until the rabbit is tender. Adjust salt and pepper to taste.

Melt the butter and sugar in another pan, then add the apples and cook gently for 2-3 minutes, stirring, until golden. Sprinkle with cider vinegar and bubble for a few seconds.

Spoon the apples over the casserole and serve hot, with crusty bread or baked potatoes
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