Rabbit & Cider Casserole

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Wild rabbits. Millions of the buggers, infesting the countryside, yet the vast majority of us shy away, seeing them as a ‘difficult’ meat alongside other game. But they have a mild flavour and excellent texture, though they do tend towards dryness. Wild are the best and any decent butcher should be able to get hold of them. He’ll also joint them for you. They’re cheap, too. Farmed rabbits are available but have all the depth of a baking sheet. This is a dish with a proper West Country burr,