Rabbit Simmered in Cider with Apples Recipe
The Cuisine of Greater Montreal
Total time: 30 to 60 minutes
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.
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
- In a large sauté pan, brown the rabbit pieces in butter with a little oil.
- Cut the apples into wedges, remove the seeds and core, and brown with the rabbit.
- Add the cider and cover the pan; simmer over medium heat for 45 minutes.
- Once the rabbit is cooked, remove from the pan and keep hot.
- Set aside a few apple wedges for garnish.
- Combine the cooking juices with the remaining apples in a blender or with an immersion blender.
- Strain the sauce and return to the boil to reduce; add the rabbit back to the sauce.
- Sauté the chopped shallots in a skillet in a little olive oil, then add the bacon and mushrooms.
- Cook until nicely browned, then add to the rabbit mixture.
- Serve with fresh pasta and a blend of sautéed root vegetables.*
Onir 2008 white wine, Lavoie vineyards, Quebec
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