Mark Hix

Wild rabbit in cider

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

If wild rabbits are not available, buy tender farmed rabbits instead. These are about twice the size of the wild ones, so one leg is almost enough for one person.

Ingredients

  • 12 rabbit legs (back legs only)
  • 40 g (1½ oz) plain flour, plus extra to dust

Method

  1. Halve the rabbit legs at the joint, then lightly flour them and season with salt and pepper. Heat the oil in a frying pan, add the rabbit legs and brown lightly on both sides, then drain on kitchen paper.
  2. Heat the butter in a heavy-based saucepan, add the onion and cook gently until soft. Add the flour and stir well. Gradually add the cider, stirring well, then