Rabbit in Cider

Slow-cooked rabbit in a creamy cider sauce makes a substantial meal from Mike Robinson
By Mike Robinson
Rabbit in Cider
  • Rating:
  • Serves: 2
  • Cook Time: 1.4166666666666667 hours 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the rabbit

  • 6 hind rabbit legs
  • flour, for dusting
  • 1 tsp sea salt and freshly ground black pepper
  • 1 tbsp vegetable oil

For the sauce

  • 15 g butter
  • 1/2 onion, chopped
  • 20 g flour
  • 200 ml dry cider
  • 1 tsp Dijon mustard
  • 400 ml chicken stock
  • 1.5 tbsp double cream
  • 1/2 tbsp chopped parsley


1. Halve the rabbit legs at the joint, then lightly flour them and season with salt and pepper.

2. Heat the oil in a frying pan; add the rabbit legs and brown lightly on both sides. Drain on absorbent kitchen paper.

3. Heat the butter in a heavy-based saucepan; add the onion and cook gently until soft.

4. Tip in the flour and stir well. Gradually pour in the cider and add the mustard, stirring continuously. Add the chicken stock and bring to the boil.

5. Return the rabbit legs to the pan, cover, and simmer for 1 hour, 15 minutes, or until the rabbit is tender.

6. Remove the rabbit legs with a slotted spoon and set aside. Add the cream to the cooking liquid and continue to simmer until it has thickened to a sauce-like consistency. Replace the rabbit legs in the sauce and stir in the parsley. Serve hot.

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