Rabbit with Cider and Onions.

A jointed rabbit will feed 3 or 4 people.


  • 1 wild rabbit

  • 2 tablespoons flour.

  • 50g unsalted butter.

  • 3 onions.

  • 2 teaspoons sugar.

  • 2 tablespoons cider vinegar.

  • 700ml dry cider.

  • 2 bay leaves.

  • 2 sprigs fresh thyme.

  • 1 teaspoon Dijon mustard.


  1. Preheat oven to 180C 350F gas mark 4

  2. Joint, or ask your butcher to, the rabbit into six pieces, two legs, the saddle split in two and the front likewise.

  3. Put the pieces in a large bowl and add the flour.

  4. Add a teaspoon of sea salt and plenty of milled pepper and mix well so that the joints are well coated and no flour remains in the bowl.

  5. Heat a large and deep casserole dish.

  6. Add half the butter with a dessertspoon of olive oil and as soon as it foams add the rabbit pieces.

  7. Turn down the heat so the meat gently browns without the butter burning.

  8. Brown both sides.

  9. Once browned, lift out the rabbit pieces and discard the cooking fat.

  10. Peel the onions and slice them thinly.

  11. Melt the rest of the butter and add the onions.

  12. Cook them on a medium heat so that they colour gently as they soften.

  13. Once they are a nice golden brown, add the sugar and caramelise the onions.

  14. Before the caramel starts to burn, add the vinegar and scrape up the juices that have stuck to the pan.

  15. Let the vinegar evaporate completely and then add the rabbit pieces, thyme, bay leaves and the cider.

  16. Bring very gently to the boil and skim off any scum that comes to the surface.

  17. Cover the casserole and put in oven for 1½ hours.

  18. Dilute the mustard with a little of the cooking juice and mix it well into the sauce.

  19. Return the casserole to the oven for 10 minutes.

  20. The rabbit should be perfectly tender and come away easily from the bone.

  21. Check the seasoning and serve immediately with creamy mashed potatoes.