Long Mynd rabbit braised in Shropshire cider

Beuatifully tender rabbit combines brilliantly with a cider-based sauce in this simple dish for a real autumnal feast. Watership Down fans, look away now.

Main courses
Dawn over the Long Mynd at the head of Carding Mill Valley, Shropshire
  • Preparation time 40 minutes (prep. time)
  • Cooking time 1 hour (cooking time)
  • Serves 2


  •     1 rabbit, jointed
  •     1 diced carrot
  •     1 medium sized potato
  •     1 piece of celery
  •     ½ onion
  •     ½ litre (18fl oz) cider
  •     1tsp of English mustard


  1. Chop the onion and celery and soften in a little oil
  2. Dust the joints of rabbit in seasoned flour and brown in a separate pan
  3. Place the rabbit on top of the softened onion and celery and add the other ingredients
  4. Cover with the cider, bring to the boil and simmer for approximately 1 hour until the rabbit is tender
  5. Check and adjust the seasoning