game
serves 4
1.8Kg / 4lb rabbit, cleaned and cut into portions
60ml / 4 tbsp french mustard
30g / 1 oz butter
15ml / 1 tbsp oil
1 medium onion, finely sliced
30g / 1oz plain flour ( all purpose )
5ml / 1tsp dried thyme
5ml / 1tsp rosemary
430ml / 3/4 pint dry cider
salt & freshly ground black pepper
Smear the rabbit pieces with the mustard and set aside for a couple
of hours
to absorb the the flavour.
Melt the butter and oil together in a large frying pan, and when
the foam subsides, fry the rabbit pieces, a few at a time, until golden brown.
Transfer
to a flameproof casserole.
Add the chopped onion to the frying pan, adding a little more oil
if necessary,
fry until soft and then add the flour and herbs, stirring constantly.
Cook the onion and herbs for 1-2 minutes over a gentle heat, then add the
cider.
Stir the sauce well and bring to the boil. Season to taste and pour
the sauce over the rabbit pieces.
Cover the casserole and simmer or a low heat for 45 minutes-1 hour
or until
tender. The exact cooking time will depend on the age of the
rabbit.