Rabbit with Apples and Cider

• 2 tbsp oil or butter
  1 large or 2 smaller rabits, cut into pieces, bone in
  Seasoned flour, for dusting
  110g back bacon, cubed
  4 onions, chopped
  900g sharp apples such as Cox's (not Bramleys), peeled, cored and chopped
  600ml dry cider
  Chopped fresh flatleaf parsley, to serve

Recipe

Preheat the oven to 180C / 160C Fan / Gas4. Heat the oil or butter in a heavy-based frying pan. Dust the rabbit pieces with flour and brown well, then transfer to a 3 litre flameproof casserole. Add the bacon and the onions to the pan and fry until golden. Add the apples and cook a bit longer, then transfer to the casserole. Season and pour in the cider. Bring to the boil on the hob, then cover and transfer to the oven for 1.5 hours, or until the rabbit is tender. Serve with flatleaf parsley and seasonal vegetables.

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