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Norman roast rabbit

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Ingredients for 4 servings:

  • 1 rabbit
  • 5 tbsp butter
  • 1 liter of apple wine or apple cider
  • 4 large apples, sour
  • 1 jar brandy
  • Parsley
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gut the rabbit, wash thoroughly, cut into 100 to 120 g portions, and rub with salt and pepper. Then brown in butter on all sides, basting frequently. Gradually add a little cider, reducing it continuously and basting the meat frequently. In the meantime, peel and core the apples and cut into large pieces. When the meat is about half cooked and the liquid has almost evaporated, add the sliced ​​apples, pour the brandy over it, let it absorb a little, and then top up with the remaining cider. Cover and simmer over medium heat for about 60 minutes. Stir in the coarsely chopped parsley before serving. Serve with baby potatoes tossed in butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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