For a flavourful, hearty winter meal try this recipe for rabbit stew prepared with cider, mustard and thyme.


  • 1 reared rabbit (2 if wild), jointed into 8 pieces

  • Seasoned flour

  • 4 onions

  • 12 cloves garlic

  • 25ml Olive oil/25g butter

  • Big bunch of thyme

  • 600ml good still cider

  • 2 tbsp wholegrain mustard

  • 1tbsp honey

  • 2 tbsp cream


  • 1.

    Flour all the rabbit pieces, and set aside. Roughly slice up the onions and smash up the garlic a little, but do not peel it. Put a handful of butter and a good ladleful of oil in a large sauté pan on a high heat. When the oil/butter combination is hot, add the rabbit. Leave it to brown really well, then turn over and brown the other side. Add the onion and garlic and the handful of thyme. Give it 10 minutes cooking, then add the cider and mustard.

  • 2.

    Put the lid on, and simmer for 40 minutes. At the end of this time, there should be very little juice left, which is as it should be. Add the honey, and finish with the cream, stir cooking for 1min more. Check the rabbit is falling off the bone, and serve with sauté potatoes, a green salad and a bottle of good cider. Serve it with some good sauté potatoes and drink lashings of cider.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 791kj
  • Fat Total 30g
  • Saturated Fat 11g
  • Protein 83g
  • Carbohydrate 43g
  • Sugar 25g
  • Sodium 262mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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