Sauté de lapin au cidre

Name: Sauté de lapin au cidre (Rabbit Cooked in Cider)
Cuisine: France
Ingredients: 1 bouquet garni (thyme, bayleaf, rosemary, sage, parsley); 1 bouquet garni (thyme, bayleaf, rosemary, sage, parsley); 1 bouquet garni (thyme, bayleaf, rosemary, sage, parsley); 1 bouquet garni (thyme, bayleaf, rosemary, sage, parsley); 4 cloves garlic, roughly chopped; 1 bouquet garni (thyme, bayleaf, rosemary, sage, parsley); 4 oz (125 g) onions, sliced; 1 carrot, roughly chopped; 2 fl oz (50 ml) wine vinegar; 3 tablespoons oil; Black pepper; 2 pints (1 litre) cider; 2 juniper berries; 1 large tablespoon sea salt; 1 bouquet garni (thyme, bayleaf, rosemary, sage, parsley); Pinch of cayenne pepper; 1 tablespoon vinegar; 1 large rabbit; Salt and pepper; Salt and pepper; 15 fl oz (450 ml) double cream; 1 shallot, chopped; 1½ lb (750 g) button mushrooms, washed; 15 fl oz (450 ml) cider; 2 fl oz (50 ml) Calvados; 4 oz (125 g) butter

Rabbit Cooked in Cider

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 large rabbit
1 tablespoon vinegar
4 oz (125<

Europe
France
Main course
Dinner
Gluten-free

Method

Skin, gut and joint the rabbit, reserving the head, liver and blood. Mix the blood with 1 tablespoon vinegar, then combine half of it with the marinade ingredients. Add the rabbit pieces and marinate overnight at room temperature. Drain the rabbit, reserving the marinade.

In a flameproof cas