Braised Rabbit with Mushrooms and Cider

30g (1oz) butter

1tbsp sunflower oil

4 rabbit portions

4 small onions, quartered

375g  (3/4 lb) mushrooms, quartered

300 ml (1/2 pint) dry cider

300 ml (1/2 pint) single cream

2 tbsp chopped parsley for garnish

Salt and black pepper

A few sprigs of parsley

3-4 sprigs of tarragon

Method

Melt the butter with the oil in a flameproof casserole. Add rabbit portions when the butter is foaming and cook for 5 minutes until browned all over.  Lift out and drain on kitchen paper.

Add onions to the casserole and cook over a high heat, stirring for about 3 minutes, until golden.  Add the mushrooms and cook, stirring occasionally for 3 – 4 minutes until softened.

Return the rabbit to the casserole, add the cider, parsley sprigs and tarragon sprigs.  Season with salt and pepper and bring to the boil.  Cover and cook in a pre-heated oven at 160 degrees (325F, gas 3) for 1 hour 30 minutes or until the rabbit is tender.

Transfer the rabbit to a warmed dish and keep warm.  Remove and discard the parsley and tarragon.  Bring the sauce in the casserole to a boil on the hob, and then boil until reduced by about a half.  Stir in the cream, taste for seasoning and reheat slightly.

Pour the sauce over the rabbit and serve at once, garnished with a little chopped parsley.   Yummy!