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West Country Rabbit Hot Pot




Source of Recipe


The Foody


List of Ingredients




Serves 4

1.1 kg (2½lb) Rabbit jointed
450g (1lb) Parsnips, peeled and cut into chunks
450ml (¾ pint) Dry Cider
450ml (¾ pint) Stock or Water
400g (14oz) Tin Red Kidney Beans, drained
15g (½oz) Butter
12 Prunes
2 Medium Onions, sliced
2 tbsp Wholegrain Mustard
4 Bay Leaves
4 tbsp Plain Flour
2 tbsp Vegetable Oil
Salt and Pepper

Recipe



Place the rabbit joints, onions, mustard, prunes and bay leaves into a bowl, cover with the cider and stock (or water).
Mix, cover tightly and place in refrigerator overnight.
Pre-heat oven to 180°C: 350°F: Gas 4.
Remove the rabbit joints and prunes from the marinade and reserve.
Pat the rabbit joints dry with kitchen paper, coat in seasoned flour.
Heat the oil and butter in a large flameproof dish, add the joints and fry until browned.
Sprinkle with any remaining flour.
Add the marinade and parsnips.
Bring to the boil.
Cover and transfer to the oven.
Bake for 40 minutes.
Add the prunes and kidney beans
Bake for a 20-30 minutes or until tender.