We call it this due to the Tasmanian cider!
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- 1 rabbit, about 1.5kg
- ¼ cup olive oil
- 100g sliced pancetta, cut into strips
- 5 eshalots
- 3 sprigs rosemary
- 140g TGS Co Mild Wholeseed Mustard
- 1 L alcoholic cider, preferably Tasmanian
- 4 cloves garlic, crushed
- 400ml thickened cream
- Mashed potato, chopped Italian parsley and crusty baguette to serve
- Joint the rabbit into 8 pieces.
- Heat the olive oil in a large deep frypan over medium-high heat. Add the rabbit pieces and brown for 5 minutes on each side, turning until golden. Remove rabbit from the pan and set aside. Add the pancetta to the pan and cook for about 5 minutes until golden. Add the eshalots, rosemary, mustard, apple cider and garlic. Season to taste.
- Bring to the boil, then reduce heat to medium-low. Cover the surface closely with a piece of baking paper cut to fit, then replace the lid and simmer for 45 minutes until the rabbit is tender.
- Stir in the cream, then cook for 5 minutes to heat through but don’t allow to boil. Season to taste with sea salt and freshly ground black pepper.
- Serve on a bed of mashed potato, topped with the pan sauce sprinkled with parsley.
Tasmanian Gourmet Sauce Company https://gourmetsauce.com.au/