Wild Rabbit In Cider And Buttermilk, Turnips, Ginger And Kale

This is rustic one pot food at its best, slow deep but yet vibrant. Farmed rabbit or chicken would be a perfect substitute.


  • 2 tblsp butter
  • 1 wild rabbit (skinned and jointed)
  • 1 medium onion (chopped)
  • 1 clove of garli (crushed)
  • 1 small knob of ginger (peeled and chopped)
  • 1 tblsp flour
  • 0.25 a turnip cut into dice
  • 1 small bottle of dry cider
  • 500 ml chicken stock, bouillion will do
  • 1 large sprig of thyme
  • 200 ml buttermilk
  • salt, pepper and a pinch of sugar
  • 1 handful of washed kale


  1. Place the onion, garlic, ginger and turnip into a deep pot and start to sweat. Add the rabbit shoulders and legs, along with the flour and stir into the softened vegetables, reserve the saddles until later
  2. Cover with the stock and cider and add the thyme, simmer for 20 minutes. Add the saddle and cook for a further 20-30 minutes until everything is tender then add the kale, buttermilk, salt, pepper and sugar
  3. Serve with some rice or mashed potatoes


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