• 8 portions of rabbit, about 1kg (2lb 4oz)
  • 25g (1oz) plain flour
  • 2 tablespoons sunflower oil
  • 2 onions, sliced
  • 250g (9oz) chestnut mushrooms, quartered
  • 150g (5½ oz) black pudding, sliced
  • 300ml (½ pint) dry cider
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper
  • 15g (½ oz) butter
  • 1 tablespoon light muscovado sugar
  • 2 Cox's apples, cored and cut into wedges
  • 1 tablespoon cider vinegar



Chrissie Lloyd

  • Coat the pieces of rabbit in flour, shaking off any excess. Heat the oil in a a wide frying pan and cook the rabbit over a moderate heat, turning often, until golden brown. Remove from the pan.
  • Add the onion to the pan and cook for 2 minutes, add the mushrooms and cook for a further 2-3 minutes, stirring often.  Then add the rabbit, black pudding, cider and Worcestershire sauce.
  • Bring to the boil, cover and simmer gently for about 1 hour, stirring occasionally, until the rabbit is tender. Season wiuth salt an pepper.
  • Melt the butter and sugar in another pan, then add the apples and cook gently for 2-3 minutes, stirring, until golden. Sprinkle with cider vinegar and let simmer for a few moments. Spoon the apples over the casserole and serve hot, with crusty bread or baked potatoes.

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