Posted By Newfie2007.

Ingredients.

6 hind rabbit legs
flour, for dusting
1 tsp sea-salt and freshly ground black pepper
1 tbsp vegetable oil



For the sauce

15g butter
1/2onion, chopped
20g flour
200ml dry cider
1 tsp Dijon mustard
400ml chicken stock
1.5 tbsp double cream
1/2 tbsp chopped Parsley

Directions.


Halve rabbit legs at joint, lightly flour them and season with salt and pepper.
Heat oil in frying pan; add rabbit and brown lightly on both sides. Drain.
Heat butter in heavy-based saucepan; add onion and cook until soft.
Tip in flour and stir well. Gradually pour in cider and mustard, stirring continuously. Add chicken stock and bring to the boil.
Return rabbit to pan, cover, and simmer for 1 hour 15 minutes. Remove and set aside. Add cream to cooking liquid and continue to simmer until thickened. Replace rabbit in sauce and stir in parsley.