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Rabbit with cider, petit pois & pak choi

A dish suitable for the cold winter nights, where a heart warming combination of Rabbit with cider, petit pois & pak choi warms the core.


  • 2 rabbits, jointed into 4-6 pieces
  • 1 tbsp olive oil, 2 bay leaves, 3 sprigs of fresh thyme, leaves only
  • 2 large knobs of butter
  • Salt and freshly ground pepper
  • 660ml / 24fl oz Westons Scrumpy Cloudy Cider
  • 3 shallots finely chopped
  • 400g / 14oz frozen petit pois
  • 2 garlic cloves finely chopped
  • 1 tbsp wholegrain mustard
  • 4 carrots, chopped
  • 50ml / 2oz cider vinegar
  • 2 celery sticks, chopped
  • 2 pak choi, chopped into strips
  • 450g / 1lb chopped smoked bacon


Preheat oven to 190°c / 375°f / Gas Mk 5.

Heat a large knob of butter in the base of a large lidded ovenproof casserole dish.

Season the rabbit with salt and fry in the butter until browned, adding more butter if needed.

Add 2 tbsps water to the casserole dish.

Add the olive oil, shallots, garlic, carrots, celery and bacon and stir fry quickly for a few minutes.

Add the bay leaves and thyme and fry over a low heat for around 20 minutes, pouring in enough cider to cover.

Add the peas and cover with lid. Place the casserole dish in oven and cook for an hour.

Remove, stir in mustard and cider vinegar. Add more cider to cover if needed and return to the oven for another hour.

Remove from oven, remove lid and place back on hob. Add the pak choi and another large knob of butter.

As soon as it has wilted, remove from heat and serve.

Download the Rabbit with Cider, Petit Pois & Pak hoi Recipe Sheet

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