Rabbit Stew with Kingcombe Cider and Honey for 6:
2 rabbits, skinned and jointed obviously try and source wild rabbits
250g bacon or pancetta cubed
1 tablespoon olive oil
1 large onion sliced
3 carrots in 4cm batons
4 celery sticks in 4cm batons
2 bay leaves
Sprig of rosemary
500ml of Kingcombe Cider this can be purchased from Andrea Crocker at Higher Kingcombe Lodge ‘phone 01300 320537!
1 heaped teaspoon of Kingcombe Honey this can be purchased from the Centre!
2-3 tablespoons grainy mustard
Salt and Pepper
Heat the oil in a large frying pan and gently fry the bacon until it is lightly browned. Transfer to a casserole pan.
Leave the frying pan on the heat and brown the rabbit pieces in batches moving them to the casserole when done.
Sweat the onions gently in the frying pan until soft but do not allow them to colour. Transfer to the casserole.
Add carrots, celery, bay and rosemary to the casserole then pour over the cider. If the meat isn’t covered add a little water.
Add honey, mustard and seasonings.
Bring to a simmer then either cover and put in a low over (120C) or keep and a very very low simmer for 1 1/4 hours until the meat is completely tender.
The sauce will be thin. If you want a thicker gravy remove meat and keep covered. Strain vegetables from the sauce. Take a tablespoon of liquid and mix with a tablespoon of cornflour in a separate jug. When a paste has formed whisk this back into the rest of the sauce over a low heat until thickened.
Serve with sautéed rosemary potatoes or a big dollop of mash to soak up all the lovely juices!
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