Rabbit hotpot
Ingredients
12
Steps
5
Serves
4
Cook Time
70-75 Min
Ingredients
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Put the rabbit joints, onions, mustard, prunes and bay leaves into a bowl, cover with the cider and stock. Mix, cover tightly, and marinate in the refrigerator overnight.
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Preheat the oven to 180°C/350°F/Gas mark 4.
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Remove the rabbit joints and prunes from the marinade; reserve. Pat the rabbit dry with kitchen paper, and dredge in the seasoned flour.
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Heat the oil and butter in a large flameproof casserole dish, add the joints and fry until browned. Sprinkle with any remaining flour. Add the reserved marinade and the parsnips, and bring to the boil.
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Cover and transfer to the oven. Bake for 40 minutes. Add the prunes and kidney beans, and bake for 20–30 minutes until tender. Serve hot.