Rabbit hotpot







Cook Time

70-75 Min


  • 900g/2lb rabbit, jointed
  • 2 onions, sliced
  • 2 tablespoons wholegrain mustard
  • 12 prunes, pitted
  • 4 bay leaves
  • 450ml/3⁄4pt dry cider
  • 450ml/3⁄4pt chicken stock
  • 4 tablespoons plain flour, seasoned with salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 15g/1⁄2oz butter
  • 450g/1lb parsnips, cut into chunks
  • 400g/14oz canned cooked kidney beans, drained
  • 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.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Remove the rabbit joints and prunes from the marinade; reserve. Pat the rabbit dry with kitchen paper, and dredge in the seasoned flour.
  • 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.
  • 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.
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