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Cooks In1 hour 20 minutes
Nutrition per serving
Calories 489 24%
Fat 13.4g 19%
Saturates 6.1g 31%
Sugars 22.6g 25%
Salt 0.6g 10%
Protein 53.6g 107%
Carbs 33.2g 13%
Fibre 6.2g -
Of an adult's reference intake
- 2 whole rabbits , wild if possible
- 2 tablespoons English mustard powder
- 2 tablespoons plain flour
- 4 small onions
- 2 sticks of celery
- 1 tablespoon butter
- a few sprigs of fresh thyme
- 570 ml pale ale
- ½ teaspoon English mustard
By Peter Begg
- Joint the rabbits (or ask the butcher to do it. If you bought your rabbits from the supermarket, they will probably be pre-jointed, but they’ll also be farmed – tender but not so tasty).
- Cut the shoulders and legs off, and cut them in halves at the elbows and knees. Turn each rabbit so its backbone is on the board. Put a knife across the body, below the ribcage, and whack the back of the knife with a rolling pin. If you’ve done it hard enough, you will have cut the rabbit in two.
- Do the same thing at the other end to chop the pelvis off. Throw away the rib cages and pelvises. You will be left with a rectangular bit of the rabbit’s back, about 10cm long. Chop that in half, across the spine, giving you 10 pieces from each rabbit.
- In a large mixing bowl, combine the mustard powder and flour with a few pinches of sea salt and black pepper. Toss all the rabbit pieces in the seasoning mix until well coated.
- Peel and halve the onions. Trim and chop the celery, then peel the carrots.
- Melt the butter in a large, shallow sauté pan over a medium heat. Add the rabbit and brown evenly on all sides, adding butter as required.
- Add the onions, celery, carrots and thyme, and cook gently until soft and fragrant.
- Pour over the ale, topping up with enough water to cover. Simmer gently for about 45 minutes, or until the meat is tender, adding water if the liquid gets low.
- Once cooked, simmer the liquid to thicken, and stir in the mustard before serving with crusty bread and a watercress salad.