How to cook :
Make the marinade with:
- The dry cider
- Cider vinegar
- Onions and minced garlic
- bunch of herbs tied together
- Honey
- 1 grany apple cut in dices
- Salt and pepper
- Add the pieces of rabbit in the marinade, let marinate during 24 hours.
- Remove the pieces of rabbit, filter the marinade to get back the juice, keep the garnish.
- In a pot, brown the floured pieces of rabbit, in a little butter and oil for rather lively fire, let flambé in the calvados, add the garnish and brown it slightly.
- Sprinkle with 50 g of flour. Add the marinade, boil.
- Simmer on slow fire 50 in 60 minutes.
- Remove the pieces of rabbit from the sauce.
- Let reduce 15 minutes. Filter it with a chinese colander in a pan.
- Add 500 g of small mushrooms of Paris freshly fried in the butter and 15 cl of fresh cream, mix the whole.
- Add the pieces of rabbit, make simmer on slow fire during 10 minutes, control the cooking and the seasoning.
- Serve on dish or plate accompanied with apples fruits from which we shall have removed hats, dug and furnished the inside of celery, some flesh of apples, lardons, any cut in dices and cooked beforehand in a hanging frying pan 7 in 8 minutes in some butter and some oil, then add the fresh cream.
- Garnish the apples, salt and pepper.
- put hats, prick the sides of apples, cook these ones with some butter, some white wine and a little water during approximately 10 minutes in the oven.
Good appetite !
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