Great British Chefs / Louise Robinson
Quantity | Ingredients |
---|---|
200g | Dried cannellini beans |
4 tbsp | Olive oil |
200g | Smoked bacon lardons, or pancetta |
2 | Large shallots, peeled and finely chopped |
2 | Dessert apples, (e.g. Braeburn), peeled, cored and diced |
2 tbsp | Flour |
1 | Large rabbit, preferably wild, jointed into 8 pieces |
500ml | Cider |
1 | Bay leaf |
1 bunch | A bunch of tarragon, leaves removed and chopped |
To taste | Sea salt |
To taste | Black pepper |