Braised Rabbit, Cider and Peas

French Country Cooking with Edward Delling-Williams

Braised Rabbit, Cider and Peas

Author Chef Edward Delling-Williams


  • 4 tbsp olive oil
  • 8 slices bacon pieces
  • 2 onions peeled and finely chopped
  • 1 large rabbit jointed into 8 pieces
  • 2 cups good quality Cider
  • 1 bay leaf
  • sea salt
  • black pepper
  • ½ cup balsamic vinegar


  • Preheat the oven to 190°C/ 350°F
  • Add 1 tbsp of the olive oil to a large frying pan and set over medium heat. Fry the bacon for 5 minutes, until golden brown. Use a slotted spoon to transfer to the casserole pan.
  • Lower the heat and add a little more oil to the frying pan. Add the shallots, gently fry for 5 minutes. Cook for another 5 minutes then transfer to the casserole pan.
  • Add another tablespoon of oil to the frying pan and fry the rabbit pieces in batches until browned on both sides. Add to the casserole pan.
  • Deglaze the frying pan with 1/2 cup balsamic vinegar, scraping any bits away from the base of the frying pan. Put it in the casserole pan.
  • Pour the cider into the casserole pan, along with the bay leaf. Place the casserole over medium heat and bring to a simmer.
  • Cover the pan and place in the oven. Cook for 30 to 40 minutes, or until the meat is tender. Check the seasoning and serve.