Rabbit hotpot

serves 4
ingredients
900g/2lb rabbit, jointed
2 onions, sliced
2 tablespoons wholegrain mustard
12 prunes, pitted
4 bay leaves
450ml/3⁄4pt dry cider
450ml/3⁄4pt chicken stock
4 tablespoons plain flour, seasoned
with salt and freshly ground
black pepper
2 tablespoons vegetable oil
15g/1⁄2oz butter
450g/1lb parsnips, cut into chunks
400g/14oz canned cooked kidney
beans, drained
• Put the rabbit joints, onions, mustard, prunes and bay leaves into a
bowl, cover with the cider and stock. Mix, cover tightly, and marinate in
the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove the rabbit joints and prunes from the marinade; reserve. Pat the
rabbit dry with kitchen paper, and dredge in the seasoned flour.
• Heat the oil and butter in a large flameproof casserole dish, add the
joints and fry until browned. Sprinkle with any remaining flour. Add the
reserved marinade and the parsnips, and bring to the boil.
• Cover and transfer to the oven. Bake for 40 minutes. Add the prunes
and kidney beans, and bake for 20–30 minutes until tender. Serve hot.