Rabbit Simmered in Cider with Apples
By Jérôme Ferrer — The Cuisine of Greater Montreal. Total time: 30 to 60 minutes. Cooking time: about 50 minutes. Difficulty: Easy. For 4 servings. A recipe from Jérôme Ferrer of Europa restaurant in Montreal. Chef's Note: *Examples of root vegetables: carrots, parsnips, salsify, beets, celeriac, turnip, rutabaga. Sommelier: Onir 2008 white wine, Lavoie vineyards, Quebec.
🍳 Cook: 50 min
Ingredients
| 1 | rabbit, cut into 6 pieces | |
| 1 tbsp | 15 ml | butter |
| 2 drizzles | olive oil | |
| 3 | Golden Delicious apples | |
| 1 bottle | dry cider | |
| 2 | shallots, chopped | |
| 200 g | diced smoked bacon | |
| 300 g | shiitake mushrooms | |
| — | salt and pepper |
Instructions
Method:
- In a large sauté pan, brown the rabbit pieces in butter with a little oil.
- Cut the apples into wedges, remove the seeds and core, and brown with the rabbit.
- Add the cider and cover the pan; simmer over medium heat for 45 minutes.
- Once the rabbit is cooked, remove from the pan and keep hot.
- Set aside a few apple wedges for garnish.
- Combine the cooking juices with the remaining apples in a blender or with an immersion blender.
- Strain the sauce and return to the boil to reduce; add the rabbit back to the sauce.
- Sauté the chopped shallots in a skillet in a little olive oil, then add the bacon and mushrooms.
- Cook until nicely browned, then add to the rabbit mixture.
- Serve with fresh pasta and a blend of sautéed root vegetables.*
Sommelier: Onir 2008 white wine, Lavoie vineyards, Quebec.