Cooking time: About 50 minutes

*Examples of root vegetables: carrots, parsnips, salsify, beets, celeriac, turnip, rutabaga.

A recipe from Jerome Ferrer of Europa restaurant in Montreal.

1. In a large sauté pan, brown the rabbit pieces in butter with a little oil.
2. Cut the apples into wedges, remove the seeds and core, and brown with the rabbit.
3. Add the cider and cover the pan; simmer over medium heat for 45 minutes.
4. Once the rabbit is cooked, remove from the pan and keep hot.
5. Set aside a few apple wedges for garnish.
6. Combine the cooking juices with the remaining apples in a blender or with an immersion blender.
7. Strain the sauce and return to the boil to reduce; add the rabbit back to the sauce.
8. Sauté the chopped shallots in a skillet in a little olive oil, then add the bacon and mushrooms.
9. Cook until nicely browned, then add to the rabbit mixture.
10. Serve with fresh pasta and a blend of sautéed root vegetables.*

Onir 2008 white wine, Lavoie vineyards, Quebec