Authentic Ceredigion Braised Rabbit with Wild Garlic

Joint the rabbit and brown the pieces in butter. Sauté onions and leeks in the same pan.

Pour over a bottle of dry Welsh cider and simmer gently for 1-1.5 hours until the meat is tender.

In the final few minutes, stir in a large handful of fresh chopped wild garlic leaves.

Finish the sauce with a dollop of crème fraîche if desired.

A rural classic using the forageable wealth of Ceredigion.