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


  • 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
  • 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
  • Serve with some rice or mashed potatoes

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