Summary

Ingredients

• 1 rabbit, approx. .5 kg, with liver if possible
• 10 peppercorns, pressed down
• 0.5 teaspoon ½ salt
• 1 sprig thyme
• 1 bay leaf
• 1 tablespoon vinegar (fruit)
• 0.5 liter ½ cider, dry
• 4 tablespoon clarified butter
• 100 g bacon, diced
• 12 small shallot (s)
• 1 clove garlic
• 1 tablespoon flour
• 0.5 teaspoon ½ mustard, hot
• salt and pepper
• 0.25 liter ¼ meat stock, instant
• 2 large apples (Boskoop)
• 2 teaspoons sugar
• 1 teaspoon butter
• 2 cl calvados

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Instructions

1. Wash the rabbit, pat dry and portion. Put the liver in a tall bowl without the liver. Add spices, herbs, vinegar and cider. Leave to marinate at room temperature for 4 hours or in the refrigerator overnight.
2. Melt 2 tablespoon clarified butter in a roaster. Fry the bacon cubes in it. Remove half of the frying fat and the bacon and set aside. Peel the shallots and fry them in the roasting pan in the remaining fat until golden brown. Take out and also set aside. Preheat the oven to 180 ° top and bottom heat.
3. Remove the rabbit from the marinade and pat dry. Pour the fat back into the roaster and brown the meat on all sides. Add the bacon cubes to the rabbit. Press the garlic through the press. Dust with flour and season with mustard, pepper and salt. Stir well again and cook for two minutes. Pour in the marinade and the stock, bring to the boil and cover in the preheated oven for 30 minutes. After 30 minutes add the shallots and cook for another 30-40 minutes.
4. In the meantime, peel and core the apples and cut into wedges. Heat 2 tablespoon clarified butter in a pan, add the apple wedges and sprinkle with the sugar. Fry until golden on all sides. Keep warm.
5. If the liver is used, fry it in 1 teaspoon of butter. Then puree with the calvados. Then season the sauce with the liver puree.