Rabbit with cider and apples

Ingredients for 4 servings:

• 1 rabbit, approx. 1.5 kg, preferably with liver
• 10 peppercorns, crushed
• ½ tsp salt
• 1 sprig(s) of thyme
• 1 bay leaf
• 1 tbsp vinegar (fruit)
• ½ liter dry cider
• 4 tbsp clarified butter
• 100 g bacon, diced
• 12 small shallots
• 1 garlic clove(s)
• 1 tbsp flour
• ½ tsp mustard, hot
• salt and pepper
• ¼ liter meat broth, instant
• 2 large apples (Boskoop)
• 2 tsp sugar
• 1 tsp butter
• 2 cl Calvados

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Delicious things from Normandy

Wash the rabbit, pat dry, and portion into portions. Place it in a tall bowl, without the liver. Add the spices, herbs, vinegar, and cider. Marinate at room temperature for 4 hours or in the refrigerator overnight. Melt 2 tablespoons of clarified butter in a roasting tin. Brown the bacon cubes in it. Remove half of the cooking fat and the bacon and set aside. Peel the shallots and fry them in the remaining fat in the roasting tin until golden brown on all sides. Remove and set aside. Preheat the oven to 180°C (350°F). Remove the rabbit from the marinade and pat dry. Pour the fat back into the roasting tin and brown the meat on all sides. Add the bacon cubes to the rabbit. Press in the garlic. Dust with flour and season with mustard, pepper, and salt. Stir well again and cook for two minutes. Pour in the marinade and stock, bring to a boil, and cover and place in the preheated oven for 30 minutes. After 30 minutes, add the shallots and cook for another 30-40 minutes. Meanwhile, peel, core, and slice the apples. Heat 2 tablespoons of clarified butter in a pan, add the apple slices, and sprinkle with the sugar. Fry until golden brown on all sides. Keep warm. If using liver, fry it in 1 teaspoon of butter. Then purée it with the Calvados. Season the sauce with the liver purée.