Rabbits in Cider

Rinse rabbit parts and dry with kitchen roll.

Melt butter in roasting pan. Fry rabbit pieces in it until golden brown. Then remove repeatedly and set aside.

Sauté shallots and bacon in roaster until bacon is nicely rendered, then remove and briefly pour off excess fat.

Return rabbit pieces to roaster with bacon and shallots. Pour on Calvados and flambé. The alcohol should disappear completely. Add salt, season with pepper.

Extinguish with cider and add the mushrooms and mix briefly. Put the lid on (must close very well) and stew for 45 min to 1 hour on very gentle fire until the rabbit is soft.

Then take out meat and vegetables and keep warm. Put the roaster back on the fire and reduce the sauce by 1/3 (it’s only a little!). Mix in whipped cream. Now repeatedly fill the whole back including leaked gravy and season. Bring to the table with potatoes.

Our tip: Use bacon with a fine, smoky note!

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