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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Being a hunter, I'm always looking for new recipes to try. Found this in a French cookbook. The use of hard apple cider sounds interesting. Ingredients:
1 rabbit, cut in serving portions |
flour (for dredging) |
3 small onions, chopped |
2 (1 liter) bottles hard apple cider |
1 tablespoon oil |
2 carrots, chopped roughly |
6 new potatoes |
2 tablespoons chopped parsley |
1 tablespoon cornstarch |
3 apples, peeled, cored and sliced |
Directions:
1. Dredge the rabbit pieces in the flour. Heat the oil in a soup kettle. Add the pieces of rabbit and the onions and brown in the oil turning as needed for about 20 minutes on a low flame. Add the cider, turning the fir up momentarily. Using a wooden spoon scrape up the brown bits at the bottom of the pot. When the cider boils, add the potatoes and the carrots. Turn down the fire to a simmer, cover and cook one-half hour. Remove the cover and add the apples and cook another half-hour. At this point, boil rapidly until the liquid in the pot is about 2 cups. Make a slurry of two tablespoons of cold water and the cornstarch and add it and the parsley to the pot, cooking until the sauce is thick enough to coat a spoon. Plate the rabbit and vegetables and spoon the sauce over them.
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