If you’ve been to eat at Butlers Wharf Chop House you’ll know exactly why we’ve included this delicious recipe on our list of Chef Jogi’s favourites! Give it a try at home and let us know what you think!
Cider braised rabbit with mustard sauce.
40g flour, plus more for dusting
1 whole rabbit, halved & jointed
Vegetable oil for frying
1 onion, peeled and roughly chopped
400ml dry cider
500ml chicken stock,
100 ml double cream
80gms English mustard
30 Gms grain mustard
Salt and freshly ground black pepper
1.Heat vegetable oil in a frying pan and brown the rabbit legs on both sides, then drain on kitchen paper.
2. In a heavy-based saucepan, gently cook the onion in the butter until soft. Add the flour and stir. Gradually add the cider, stirring well to stop lumps forming, and then add chicken stock. Bring to the boil, add the rabbit legs and season with a little more salt and pepper.
3. Simmer, cover with a lid, for 1h15mins, or until the rabbit is tender.
4. Remove the legs with a slotted spoon and set aside.
5. Add cream & mustard to the cooking liquor and simmer until the sauce has thickened. Put the legs back into the vacuum pack bags with 100 ml of sauce.