Authentic Snowdonia Rabbit Ragout with Wild Herbs & Cider

Cut rabbit into joints, season, and dust with flour. Brown the meat in a large pot with oil and butter.

Add diced onions, leeks, and carrots. Pour in a generous amount of dry Welsh cider and enough stock to cover.

Add wild mountain herbs like thyme and rosemary. Simmer on low heat for 1.5 hours until the meat is tender and starting to fall off the bone.

Finish with a splash of cream or a knob of cold butter for richness.

A rustic mountain dish from the Snowdonia region.