Rabbit with Cider

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 1 rabbit, cut into serving portions or if possible 1.25 kg (2½ lbs) of rabbit pieces
  • 1 bottle of dry cider, French if possible


Pat the pieces of rabbit dry and season with salt and pepper. Heat the butter with a bit of oil in a large sauteuse and brown the rabbit on both sides. Remove the rabbit from the pan and brown the shallots. Return the rabbit to the pan and sift the flour evenly over the top. Stir over moderate heat to cook the flour and distribute it evenly. Add the bouquet garni, salt and pepper and the cider.