Rabbit is a low fat meat and an economical choice for family meals. Chicken joints may be used as an alternative.
ingredients
serves 4
1 pound rabbit joints
1 tbsp All purpose flour
1 tsp dry mustard powder
3 medium leeks, thickly sliced
1 cup dry cider
2 sprigs rosemary
salt and black pepper
fresh rosemary, to garnish
method
1. Preheat the oven to 180°C (350°F). Place the rabbit joints in a bowl and sprinkle over the flour and mustard powder. Toss to coat evenly.
2. Arrange the rabbit in one layer in a wide casserole. Blanch the leeks in boiling water, then drain and add to the casserole.
3. Add the cider, rosemary and seasoning, cover, then bake for 1 - 1 1/4 hours, or until the rabbit is tender. Garnish with fresh rosemary and serve with jacket potatoes and vegetables.
