Rabbit with cider, mustard and cream

Tender rabbit that falls off the bone and a rich, creamy, cider-based sauce make Matt Tebbutt's stew a winning winter dish
By Matt Tebbutt
Rabbit with cider, mustard and cream
  • Rating:
  • Serves: 10
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2-3 tbsp olive oil
  • 1 farmed rabbit, jointed into 8 pieces
  • 200 g chestnut mushrooms, sliced
  • 2 onions, sliced
  • 1 bay leaf
  • 2 sprigs thyme
  • 400 ml good quality still cider
  • 100 ml crème fraîche or double cream
  • 1 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • creamy mash and buttered baby or chantenay carrots, to serve

Tips and Suggestions

Simply leave out the mustard if you prefer.


1. Preheat the oven to 150C/gas 2. Heat half the olive oil in a casserole dish over a medium-high heat. Add the rabbit pieces and fry for 2-3 minutes on each side, or until browned. Remove the rabbit from the casserole and place on large plate.

2. Tip the mushrooms into the casserole, adding more oil if necessary, and fry for 3-4 minutes until golden. Remove and add to the plate with the rabbit.

3. Add the onions to the casserole, plus a little more oil if they are sticking to the bottom, and fry for 4-5 minutes, or until softened and golden brown.

4. Return the rabbit and mushrooms to the casserole, along with any juices that have collected on the plate. Add the bay leaf, thyme and cider. Stir, bring to a simmer, then cover the casserole and transfer to the oven for 1½-2 hours, until the rabbit is tender.

5. Stir in the crème fraîche and both mustards and season to taste with salt and freshly ground black pepper. Serve with some creamy mash and buttered baby carrots.

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