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Title: Lapin Au Cidre (French Rabbit Cooked in Cider)
Categories: Game Misc
Yield: 1 Servings
| 1 | Rabbit cut into pieces | |
| 1 3/4 | oz | Butter |
| 8 | oz | Shallots finely chopped generous sprig of fresh thyme freshl |
| 5 | tb | Calvados |
| 1 7/8 | c | Dry cider |
| 2 | 3 granny smith apples | |
| 1 3/8 | oz | Butter |
Wipe the rabbit dry. Melt butter in a metal casserole dish and fry the rabbit both sides until evenly browned. Add the shallots and thyme and cook gently. Cover until the shallots are soft but not colored. Season with salt and pepper.
Pour in the calvados and set alight. When the flames have died down, pour in the cider and simmer, uncovered, until the meat is very tender, about 30 to 45 minutes depending on the age and size of the rabbit.
Meanwhile, peel and core the apples and saute gently in butter until they are just soft. Put the rabbit and apple on a warmed serving dish. Strain the cooking liquids over. Serve with boiled or sauteed potatoes and a fresh salad.
Source: Cuisine July'94 From Sarah and Denis La Touches' book, Europe On A Plate, here is a Norman recipe for rabbit cooked in cider and calvados (apple brandy).
From the collection of Exec.Chef Magnus Johansson
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