Rabbit with Apples and Cider

Name: Rabbit with Apples and Cider
Ingredients: 2½ cups alcoholic dry cider; 2 pounds sharp apples, peeled, cored, and chopped; 4 onions, chopped; 4 ounces Canadian bacon, preferably in a piece and cut into small cubes (about ⅔-¾ cup); salt and pepper; salt and pepper; 2 tablespoons oil or butter or bacon fat; 2 tablespoons oil or butter or bacon fat; 2 tablespoons oil or butter or bacon fat; flour seasoned with salt and pepper; flour seasoned with salt and pepper; flour seasoned with salt and pepper; 1 large or 2 smaller rabbits cut into pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Ingredients

2 tablespoons oil or butter or bacon fat
1 large or 2 smaller rabbits cut into pieces

Stew

Method

Preheat the oven to 325°F.

Heat the oil or fat in a heavy frying pan, dust the rabbit pieces with the seasoned flour and brown well. Transfer to a flameproof casserole dish or other heavy pan for which you have a lid.

In the first pan, fry the bacon and the onions until