Norman Roast Rabbit
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit
- 5 tablespoon butter
- 1 liter apple cider, or apple cider
- 4 large apples, tart ones
- 1 glass brandy
- parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Gutt the rabbit, wash it well, divide into 100 to 120 g portions, rub with salt and pepper.
- Then fry brown on all sides in butter, basting frequently. Gradually pour in some apple cider, let it boil down again and again and pour it over the meat more often.
- In the meantime, peel the apples, remove the core and cut into large pieces.
- When the pieces of meat are about half done and the liquid has almost boiled off, add the sliced apples, pour the brandy over them, let soak in a little and top up with the rest of the cider. Cover and simmer over medium heat for about 60 minutes.
- Mix in the coarsely chopped parsley before serving.
- Serve with small potatoes tossed in butter.
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