Rabbit with Cider and Mustard Sauce

Name: Rabbit with Cider and Mustard Sauce
Ingredients: 1 rabbit, cut into 6 or 7 serving pieces, liver and kidneys reserved; 1 rabbit, cut into 6 or 7 serving pieces, liver and kidneys reserved; 1 rabbit, cut into 6 or 7 serving pieces, liver and kidneys reserved; Olive Oil Marinade, made with 2 tablespoons marjoram leaves (omit the thyme); Olive Oil Marinade, made with 2 tablespoons marjoram leaves (omit the thyme); Olive Oil Marinade, made with 2 tablespoons marjoram leaves (omit the thyme); Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; ¼ cup (60 ml) Dijon mustard; 1 cup (250 ml) hard cider; ¼ cup (60 ml) heavy (35%) whipping cream; 1 tablespoon chopped marjoram; 2 cooking apples, such as Rome, Spy, Mutsu; 2 cooking apples, such as Rome, Spy, Mutsu; 2 cooking apples, such as Rome, Spy, Mutsu; 2 cooking apples, such as Rome, Spy, Mutsu; 3 tablespoons (45 g) unsalted butter; 1 tablespoon sugar; Chopped flat-leaf parsley for garnish

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

There are many recipes for the traditional combination of rabbit and mustard, but often by the time the rabbit is cooked, there is no mustard taste left; not so here. For offal lovers, the rabbit liver and kidneys are cooked separately and added at the end. Those who don’t appreciate them can skip this step: leave the kidneys attached to the saddle section of the rabbit, and keeping the rabbit’s liver for the Liver Dumplings, if desired.

Ingredients

Main course
Sauce
Gluten-free

Ingredients

Method