British rabbit casserole with mustard and cider

Recipe

British Rabbit Casserole with Mustard and Cider

Published 09 October 2026 · Updated 13 October 2026

Rabbit is browned in batches, then gently braised with cider, thyme and mustard until the joints are tender. Crème fraîche is stirred in at the end so the sauce stays smooth, savoury and bright rather than splitting.

Not kitchen tested by The Black Farmer.
Serves 4
Prep 30 min
Cook 113 min
Total 153 min

Timing: Timing: Preparation includes arranging the rabbit and vegetables. Browning, the cider reduction, covered braise, sauce reduction and final warming are sequential cook stages; the ten-minute rest is separate.

Ingredients

Adds 1 items across 1 products — £33.90 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Plain flour — 2 tbsp, for dusting
  • Neutral oil — 1 tbsp
  • Fine salt and black pepper — to taste
  • Onion — 1 large, finely sliced
  • Carrot — 2, peeled and cut into 1cm slices
  • Celery — 2 sticks, sliced
  • Garlic — 2 cloves, finely chopped
  • Dry cider — 500ml
  • Chicken stock — 300ml, hot
  • Fresh thyme — 6 sprigs
  • Dijon mustard — 1 tbsp
  • Wholegrain mustard — 1 tbsp
  • Crème fraîche — 150g
  • Fresh parsley — 2 tbsp, chopped

Method

Prepare the rabbit

If the rabbit is not butcher-jointed, ask a butcher to prepare it where possible. Otherwise, use a stable board and sharp knife to separate the hind legs, forelegs and saddle into even serving pieces; keep the carcass for stock if desired. Pat the pieces dry, season, and dust lightly with flour. Keep raw rabbit separate from ready-to-eat food.

Brown in batches

Heat the oil in a 4–5 litre flameproof casserole over medium-high heat. Brown the rabbit pieces in batches for 3–4 minutes per side, adding a little more oil only if the pan is dry. Do not crowd the casserole. Transfer browned pieces to a clean plate.

Build the braising base

Lower the heat to medium. Add the onion, carrot and celery and cook for 6 minutes until beginning to soften. Add the garlic and cook for 1 minute. Pour in the cider, scrape up the browned residue and simmer for 5 minutes to reduce slightly.

Braise until tender

Return the rabbit and any clean resting juices to the casserole. Add the hot stock and thyme; the liquid should come about halfway up the meat. Bring just to a simmer, cover and cook at 160°C fan / 180°C conventional / gas mark 4 for 75 minutes. Turn the pieces once halfway through. The rabbit is ready when the meat yields easily to a fork at the thickest joint and is piping hot throughout; use an instant-read thermometer as an additional check, not the clock alone.

Finish the sauce

Lift the rabbit onto a clean warm plate and cover loosely. Remove the thyme stems. Simmer the liquid uncovered for 5 minutes if it is thin. Reduce the heat to low, whisk in both mustards, then stir in the crème fraîche without boiling. Return the rabbit and any clean juices to the sauce and warm gently for 5 minutes.

Rest and serve

Rest the casserole for 10 minutes, then scatter over the parsley. Serve the rabbit with the sauce and vegetables.

Serving Suggestion

Serve with buttery mashed potatoes, a green vegetable and crusty bread to catch the cider-mustard sauce.

Frequently Asked Questions

Can I buy the rabbit already jointed?

Yes. A butcher-prepared rabbit is the easiest option and avoids home jointing; the method still works with serving pieces of similar size.

How do I know rabbit is tender?

The thickest joint should yield easily to a fork and be piping hot throughout. If it is still firm, continue the covered braise and check again rather than relying on the stated time alone.

Why add the crème fraîche at the end?

Adding it after the braise and keeping the sauce below a boil helps it stay smooth while the mustard keeps its sharpness.

What should I serve with rabbit casserole?

Buttered mash, roasted potatoes or crusty bread all work well for the cider-mustard sauce, with a green vegetable alongside.