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Somerset Rabbit Stew


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A traditional Somerset recipe using apples and/or cider as an ingredient. Back to main recipe index page.



Somerset Rabbit Casserole

1 rabbit, jointed

2 oz butter

1 onion, sliced

5 oz button mushrooms, halved

1 oz flour

1/2 pint of dry cider

3 tbsp single cream

Salt and pepper to taste


Melt half the butter in a frying pan. Fry the rabbit for 2 minutes, until lightly browned. Drain well and place in an ovenproof dish. Add the onion and mushrooms to the pan and cook for 4 or 5 minutes. Drain well and add to the casserole. Melt the remaining butter in the frying pan, add the flour and cook for a minute or two. Remove from the heat and gradually stir in the dry cider. Return to the heat and bring to the boil, stir constantly.  Cook for a minute. Season. Pour the sauce over the rabbit. Cover the dish and cook at 190c for about an hour or until the rabbit is tender. Just before serving stir in the cream.



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Somerset recipes taken from an early 20th century handwritten family farmhouse cookbook. All Rights Reserved.

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