A cosy, French-style braise: wild rabbit gently cooked with dry cider, streaky bacon, onions and carrots, finished with mustard and chicken stock for a glossy, flavourful sauce. Perfect with goose-fat roasties.
Prep: 20 mins | Cook: 90 mins
Medium
Serves 4
Ingredients
1–1.2kg Rabbits, jointed (ask the butcher to joint)
100g Unsmoked Streaky Bacon, cut into lardons
2 tbsp plain flour (for dusting)
2 tbsp olive oil (or a little Goose Fat)
1 large onion, sliced
2 carrots, sliced into coins
2 garlic cloves, crushed
1 tsp Dried Thyme (Pantry)
2 Bay Leaves (Pantry)
330–400ml dry cider
300ml Chicken Stock (gluten free)
1 tbsp Dijon or 1 tsp Mustard Powder (Pantry), to taste
A splash of Onion Gravy (gluten free) to enrich/finish the sauce if you like it richer
Chopped parsley or tarragon to serve
Method
Heat the oven to 170°C (fan 150°C). Pat rabbit joints dry, season and dust lightly with flour.
In a wide ovenproof casserole, brown the bacon lardons for 3–4 minutes; lift out. Add oil/Goose Fat, then brown the rabbit well on all sides; remove to a plate.
Add onion and carrots with a pinch of salt; cook 6–8 minutes until starting to soften. Stir in garlic, Dried Thyme and Bay Leaves for 1 minute.
Return rabbit and bacon to the pot. Pour in the cider, scraping up the brown bits, then add Chicken Stock. Bring to a gentle simmer.
Cover and braise in the oven for 60 minutes, turning the pieces halfway. Remove the lid and cook a further 10–15 minutes to thicken slightly.
Stir in Dijon/Mustard Powder; season to taste. If you’d like a richer finish, whisk in a small ladle of warmed Onion Gravy.
Serve the rabbit with plenty of sauce, scattered with parsley/tarragon. Excellent with goose-fat roast potatoes and greens.
Same day orders will be available 2 hours after order.
Shopping for Christmas? Add produce from our Christmas range prior to selecting collection date.
Choose postage method
No options available. Minimum spend for collection is £0
FAQs
Here we have a number of the most commonly asked questions about us. If you have a query and it is not answered here please contact us directly.
Do you deliver abroad?
At the moment we can only deliver to mainland UK destinations.
When can I get my order?
Subject to demand, we generally deliver your order on any day that suits you, from Tuesday to Saturday inclusive. When demand is high and at Christmas, the earliest delivery date available is usually no more than three working days from the date you place your order, but we can often deliver next working day. DPD will provide you with a 1hr time slot on the day of your delivery.
I have a promotional code - how do I use it?
You can enter the offer code at the basket stage. If you have any problems, please call and speak to a member of the team on 01732 354733.
How long can I keep my items frozen?
When your produce arrives, check them against your invoice and then freeze immediately. As a rough guide: beef, pork, lamb and sausage products can keep in the freezer for up to 1 year from the date of cut, and bacon approximately 6 months.
Cardboard packaging - can I recycle it?
Yes. This protects your goods during transit and can be recycled with your household cardboard.
Do you do gift vouchers?
Gift vouchers can be purchased both online (digital) and in store. They are available in a number of different denominations.
What is the best way to store my order?
Keep your fresh meat in it's original vacuum packaging. This is ideal for storage in either your fridge or freezer. Fridges should be set at 5 degrees celsius or less and freezers -18 degrees celsius or less. Your order should be refrigerated as quickly as possible.
Can I de-frost my meat quickly?
Allow plenty of time to de-frost your meat. It is better to de-frost in your fridge. Allow 24hrs for small cuts and up to 10hrs per 500g for larger joints. De-frosting in the fridge slowly helps retain the natural moisture and freshness of the meat. Never de-frost or keep meat in a warm environment - this can lead to a risk of food poisoning.
My meat appears darker than expected?
Dry aged, grass fed and free range meat matured in the traditional Butchers' way can have a darker appearance than processed, quick-cut supermarket meat. This is call 'bloom' and is not a defect of the product, but is in fact often beneficial.
There was a slight odour when I opening my vacuum packs?
There can be a slight natural odor when opening a vacuum packed product. After about 20 minutes of exposure to the air the product can change colour and the natural odor fades. This process is quite normal.
