Rabbit in Cider

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 jointed rabbit
  • 4 large onions
  • 1 bay leaf
  • Sprig of thyme
  • 2 oz. chopped bacon
  • 8 oz. peeled sliced tomatoes
  • ½ pint dry cider
  • Salt and pepper


    Soak the rabbit joints in salted water for two hours and dry well. Fry them until golden in a little fat (bacon fat if possible). Slice the onions and add them to the rabbit. Cook until soft. Add the bayleaf and the thyme, bacon and tomatoes, and simmer for ten minutes. Pour on the cider and cover the pan. Simmer for one hour. Season with salt and pepper just before serving, and garnish with plenty of chopped parsley if liked.