Rabbit casserole with apple, cider and tarragon

4
2 hours 30 minutes

Ingredients

Rabbit casserole with apple, cider and tarragon

  • 200g of dried cannellini beans
  • 4 tbsp of olive oil
  • 200g of smoked bacon lardons, or pancetta
  • 2 large shallots, peeled and finely chopped
  • 2 dessert apples, (e.g. Braeburn), peeled, cored and diced
  • 2 tbsp of flour
  • 1 large rabbit, preferably wild, jointed into 8 pieces
  • 500ml of cider
  • 1 bay leaf
  • 1 bunch of tarragon, leaves removed and chopped
  • sea salt
  • black pepper

Method

1
Soak the beans overnight in cold unsalted water. The next day, drain and rinse the beans. Place in a large saucepan with plenty of cold unsalted water and simmer for 45 minutes to 1 hour, or until the beans are cooked through. Drain and transfer to a large flameproof casserole
  • 200g of dried cannellini beans
2
Preheat the oven to 190°C/ gas mark 5
3
Add 1 tablespoon of the olive oil to a large frying pan and set over a medium heat. Fry the bacon for 5 minutes, until golden brown. Use a slotted spoon to transfer to the casserole pan
  • 200g of smoked bacon lardons, or pancetta
  • 4 tbsp of olive oil
4
Lower the heat and add a little more oil to the frying pan. Add the shallots, gently fry for 5 minutes, then add the diced apple. Cook for another 5 minutes then transfer to the casserole pan
  • 2 apples, dessert (e.g. Braeburn), peeled, cored and diced
  • 2 large shallots, peeled and finely chopped
5
Place the flour in a freezer bag and season well with salt and pepper. Add the rabbit pieces and shake the bag to coat the pieces evenly
  • black pepper
  • 2 tbsp of flour
  • sea salt
  • 1 rabbit, large, wild, jointed into 8 pieces
6
Add another tablespoon of oil to the frying pan and fry the rabbit pieces in batches until browned on both sides. Add to the casserole pan
7
Deglaze the frying pan with 100ml of the cider, scraping any bits away from the base of the frying pan. Transfer to the casserole pan
  • 500ml of cider
8
Pour the remaining cider into the casserole pan and stir in half of the chopped tarragon, along with the bay leaf. Place the casserole over a medium heat and bring to a simmer
  • 1 bunch of tarragon, leaves removed and chopped
  • 1 bay leaf
9
Cover the pan and place in the oven. Cook for 1 hour, or until the meat is tender. Check the seasoning, sprinkle with the rest of the tarragon and serve