Rabbit casserole with apple, cider and tarragon

Rabbit with apple, cider and tarragon
  • Main
  • easy
  • 4
  • 2 hours 30 minutes, plus overnight soaking for the beans

PT2H30M

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1
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
2
Preheat the oven to 190°C/ gas mark 5
3
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
4
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
5
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
6
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
7
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
8
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
9
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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