Gordon Ramsay\'s Great British Pub Food

SERVES 4-6

1 rabbit, about 1.2kg,

jointed

2 tbsp plain flour

sea salt and black pepper

2 tbsp olive oil

20g butter

2 onions, peeled and

chopped

2 bay leaves

few thyme sprigs

500g parsnips, peeled

and cut into chunks

500ml perry (pear cider),

or apple cider

about 500ml water

60g pitted prunes,

chopped

400g tin butter or

haricot beans, drained

2 tbsp wholegrain

mustard

small handful of flat-leaf

parsley, chopped

154 COMFORT FOOD

Rabbit hotpot

with perry

This is a particularly good dish for anyone who has never

tried rabbit before. With this in mind, we've used farmed

rabbit for a milder flavour, but of course you may prefer

the richer, gamier taste of wild rabbit. The latter will take

longer to cook, as the animals get more exercise and their

meat is slower to tenderize. Get your butcher to prepare

and joint the rabbit for you. Grainy mustard mash (see

page 156) is the ideal accompaniment for this dish.

Preheat the oven to 180°C/Gas 4. Heat a large f la meproof casserole

until hot. Meanwhile, coat the rabbit pieces in the f lour seasoned with

salt and pepper, saving any excess. Add the olive i to the casserole

and fry the rabbit pieces, in batches if necessary, for 2 inutes on each

side until golden brown all over. Remove the browned pieces to a plate

and set aside.

Add the butter to the casserole. When melt ed, add the onions with

some seasoning and saute over a high heat fo r 5-6 m inutes until they

start to colour. Tip in any remaining seasoned flour a nd cook, stirring,

for another couple of minutes. Add the bay leaves, t hyme, parsnips

and a little more seasoning. Return the rabbit to t he casserole and

pour in the perry and enough water to cover. Bring t o a simmer, put

the lid on and then carefully transfer to the oven.

Cook for 40 minutes, then take out the ca sserole and stir in the

prunes, butter beans and mustard. Return to t he oven for another

25-30 minutes until the rabbit is tender. If the sauce seems too thin,

lift out the rabbit pieces and boil the sauce vigorously until reduced

and thickened to a light coating consistency. Taste and adjust the

seasoning. Sprinkle with chopped parsley to serve.