Rabbit casserole with apple, cider and tarragon
by Louise Robinson
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Ingredients
Store Cupboard
200g of dried cannellini beans
2 tbsp of flour
sea salt
black pepper
Oils & Vinegars
4 tbsp of olive oil
Fresh Meat
200g of smoked bacon lardons, or pancetta
Fruit & Vegetables
2 large shallots, peeled and finely chopped
2 dessert apples, (e.g. Braeburn), peeled, cored and diced
Game
1 large rabbit, preferably wild, jointed into 8 pieces
Beverages
500ml of cider
Spices & Dried Herbs
1 bay leaf
Salad & Fresh Herbs
1 bunch of tarragon, leaves removed and chopped