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Rabbit Simmered in Cider with Apples Recipe
Rabbit Simmered in Cider with Apples
Jérôme Ferrer, restaurant Europea, Nontréal
Jérôme Ferrer, restaurant Europea, Nontréal
The Cuisine of Greater Montreal
Total time: 30 to 60 minutes

Cooking time: About 50 minutes

Difficulty: Easy
Chef's Note

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

A recipe from Jerome Ferrer of Europa restaurant in Montreal.

For 4 servings

- 1 rabbit, cut into 6 pieces
- 1 Tbsp. butter
- 2 drizzles of olive oil
- 3 Golden Delicious apples
- 1 bottle of dry cider
- 2 shallots, chopped
- 200 g (about 1 cup) diced smoked bacon
- 300 g (about 1 1/2 cups) shiitake mushrooms
- salt and pepper to taste
  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

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