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Rabbit in apple sauce

updated

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Ingredients for 4 servings:

  • 1 rabbit, approx. 1.5 kg, ready to cook, cut up
  • 3 sprigs of oregano
  • 6 sprigs of thyme
  • 1 sprig(s) rosemary
  • 1 garlic clove(s)
  • 150 ml olive oil
  • 2 apples
  • 1 onion(s)
  • 100 ml apple cider
  • 150 ml broth
  • 1 cup of cream (crème légère)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roughly chop the herbs and garlic and toss with olive oil. Marinate the rabbit pieces in it overnight. Peel and roughly dice the apples and onion. Brown the marinated rabbit pieces in the marinating oil. Then add the diced onion and apple and brown briefly. Season with salt, deglaze with stock and apple cider, and simmer covered in a preheated oven at 180°C for about 45 minutes. Remove the rabbit pieces, strain the sauce, stir in the crème légère, and bring to a boil briefly. Season with salt and pepper. Serve the rabbit and sauce hot with pasta or another side dish.

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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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