Rabbit casserole with apple, cider and tarragon

Great British Chefs / Louise Robinson


Dried cannellini beans
4 tbsp
Olive oil
Smoked bacon lardons, or pancetta
Large shallots, peeled and finely chopped
Dessert apples, (e.g. Braeburn), peeled, cored and diced
2 tbsp
Large rabbit, preferably wild, jointed into 8 pieces
Bay leaf
1 bunch
A bunch of tarragon, leaves removed and chopped
To taste
Sea salt
To taste
Black pepper


Soak the beans overnight in cold unsalted water. The next day, drain and rinse the beans. Place in a large saucepan with plenty of cold unsalted water and simmer for 45 minutes to 1 hour, or until the beans are cooked through. Drain and transfer to a large flameproof casserole
Preheat the oven to 190°C/ gas mark 5
Add 1 tablespoon of the olive oil to a large frying pan and set over a medium heat. Fry the bacon for 5 minutes, until golden brown. Use a slotted spoon to transfer to the casserole pan
Lower the heat and add a little more oil to the frying pan. Add the shallots, gently fry for 5 minutes, then add the diced apple. Cook for another 5 minutes then transfer to the casserole pan
Place the flour in a freezer bag and season well with salt and pepper. Add the rabbit pieces and shake the bag to coat the pieces evenly
Add another tablespoon of oil to the frying pan and fry the rabbit pieces in batches until browned on both sides. Add to the casserole pan
Deglaze the frying pan with 100ml of the cider, scraping any bits away from the base of the frying pan. Transfer to the casserole pan
Pour the remaining cider into the casserole pan and stir in half of the chopped tarragon, along with the bay leaf. Place the casserole over a medium heat and bring to a simmer
Cover the pan and place in the oven. Cook for 1 hour, or until the meat is tender. Check the seasoning, sprinkle with the rest of the tarragon and serve
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