Cider braised rabbit with roasted snails

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves

By Matt Tebbutt

Ingredients

For the braised rabbit

  • 1 wild rabbit, jointed (ask your butcher to do this)
  • 100g/3½oz pancetta, roughly chopped
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 celery sticks, finely chopped
  • 1 head garlic, halved
  • 1 rosemary sprig
  • 1 Bramley apple, peeled, cored and finely chopped
  • 500ml/18fl oz sweet cider
  • 300ml/10fl oz dark chicken stock
  • 100ml/3½fl oz double cream
  • 1 tbsp Dijon mustard
  • 3 tarragon sprigs, finely chopped
  • 1 bay leaf
  • salt and freshly ground black pepper

For the roasted snails

  • 6 blanched snails in their shells (available from specialist retailers)
  • 100g/3½oz butter
  • 2 garlic cloves, crushed
  • 1 small shallot, finely chopped
  • 1 anchovy fillet, roughly chopped
  • 1 small bunch flatleaf parsley, roughly chopped
  • 1 tsp blanched almonds, roughly chopped
  • splash aniseed liqueur
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