1 rabbit into joints
flour to coat
3tble sps oil
1 onion
3/4pint dry cider
1/4pint water or stock
salt and pepper
1bay leaf
grated zest ½ lemon
chopped parsley

Method

Cover rabbit joints with flour, meanwhile melt the oil in deep saucepan add rabbit seal all sides, remove with slotted spoon, place on plate. Add onions to pan adding more oil if necessary, fry until golden brown, add flour, stir in cider and water or stock, stir until mixture is smooth, and add seasoning bay leaf and lemon zest add rabbit joints.
Simmer gently for 1.1/2 – 2hours with lid on. Stir occasionally, until rabbit is tender. Serve hot with finely chopped parsley.

Equally good with hare