Ingredient:
30 g (1 oz) butter
1 tbsp sunflower oil
4 rabbit portions
2 red dessert apples, cored and quartered
8 small shallots
375 g (12 oz) mushrooms, quartered
300 ml (1/2 pint) dry cider
A few parsley sprigs
3-4 tarragon sprigs
Salt and black pepper
300 ml (1/2 pint) single cream
2 tbsp roughly chopped parsley, to garnish

Method:
Melt the butter and oil in a flameproof casserole. When the butter is foaming, add the rabbit, and cook for 5 minutes or until browned. Remove the rabbit.

Add the apple quarters and lightly brown, then remove and set aside. Add the shallots to the casserole and cook over a high heat, stirring, for about 3 minutes until golden. Add the mushrooms, and cook, stirring occasionally, for 3-4 minutes until softened. 

Return the rabbit to the casserole, and add the cider, parsley sprigs, and tarragon. Season with salt and pepper, and bring to a boil. Cover and cook in a preheated oven at 160c (140c fan, Gas 3) for 1 ½ hours or until the rabbit is tender.

Transfer the rabbit to a warmed platter and keep warm. Remove and discard the parsley and tarragon. Bring the sauce in the casserole to a boil on the hob, then boil until slightly reduced. Stir in the cram , taste for seasoning, and reheat gently.

Pour the sauce over the rabbit, and serve at once, garnished with the apple quarters and parsley. 

Braised rabbit with prunes
Substitute 125 g (4 oz) ready-to-eat pitted prunes for the mushrooms. Add to the casserole 30 minutes before the end of the cooking time.