- 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
- 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.