Serves 4 Preparation time : 20 minutes

1 (1.5kg) rabbit divided into 6 portions
5 finely chopped French shallots
½ bottle sparkling cider
3 carrots moderately chopped
3 sweet apples peeled and sliced into 6
7oz (200g) button mushrooms
½oz (15g) 35% cream
6oz (170g) unsalted butter
1 small bouquet garni (thyme, bay leaf and parsley)
Calvados (optional)


First, fry the rabbit in a large saucepan until golden, then add and brown off the shallots. Flambé with the Calvados and add cider. Season with salt and pepper, cover and leave to stew over a low heat. Check the rabbit occasionally.

Next, put the carrots in just enough cold water to cover them, add 2oz butter and cook until tender. Sauté the mushroom tops in a large saucepan with another 2oz of butter. Add salt and pepper to taste. Sauté the apples until golden brown in the remainder of the butter. When cooked, remove the rabbit from the cider and keep hot. Reduce the cooking juices by half and thicken if necessary. Add the rabbit, carrots and mushrooms to the sauce, cover and leave to simmer for 1-2 minutes.

Serve and garnish with the apple slices.
Bon appétit !!

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