Name: Rabbit with Cider and Apples
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 rabbit; cut into pieces; 4 apples; juice of 1/2 lemon; 4 large shallots; 1 bouquet garni; 4 tbsp. of mustard; 30 g of butter; 200 ml of 35% cream; 20 ml of calvados; 500 ml of cider; salt; pepper

Ingredients

Preparation

1. Peel the apples, remove the cores and cut into slices. Place in a bowl and drizzle with lemon juice to prevent browning.

2. Peel the shallots and chop finely.

3. Brush the rabbit pieces with mustard.

4. In a large casserole, melt the butter and brown the rabbit pieces.

5. Add the calvados. Add the shallots, apples and bouquet garni.

6. Season with salt and pepper, and add the cider.

7. Cover the casserole and cook for 45 minutes over low heat. When the rabbit is cooked, arrange the pieces and apples on a plate. Cover with aluminum foil and keep warm.

8. Put the casserole on high heat to reduce the cooking juice slightly. Add the cream and let boil for 30 seconds. Mix with an immersion blender to emulsify the sauce. Taste and adjust the seasoning if necessary.

9. Coat the rabbit pieces with the hot sauce. Serve with wide noodles.

Rabbit with Cider and Apples

Preparation: 30 min

Cooking: 1h30

Servings: 6

Rabbit with cider and apples is a dish that evokes the sweetness of autumn. The tenderness of the rabbit pairs perfectly with the natural sweetness of the apples and the acidity of the cider, creating a perfect balance. The slow cooking allows each ingredient to absorb the flavors of the others, offering a comforting and savory dish. Serve it with wide noodles for a complete meal!