Rabbit with Cider

Name: Rabbit with Cider
Ingredients: 1 bottle of dry cider, French if possible; 1 bottle of dry cider, French if possible; 1 rabbit, cut into serving portions or if possible 1.25 kg (2½ lbs) of rabbit pieces; 1 rabbit, cut into serving portions or if possible 1.25 kg (2½ lbs) of rabbit pieces; 8 shallots, peeled; 2 tablespoons redcurrant jelly; 45 g (1½ oz) unsalted butter; a little oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons flour; bouquet garni

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

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

Starter

Method

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.