📝 About This Recipe
Transport your senses to the apple orchards of Normandy with this elegant yet rustic French classic. This dish features succulent rabbit pieces braised slowly in dry sparkling cider, enriched with crème fraîche, and brightened by the sweetness of caramelized shallots and crisp apples. It is a quintessential 'Volailles et Gibier' masterpiece that perfectly balances the lean, delicate flavor of the rabbit with the tart effervescence of the terroir.
🥗 Ingredients
The Rabbit and Sear
- 1 whole Rabbit (approx. 3 lbs, cut into 6-8 serving pieces)
- 1/2 cup All-purpose flour (seasoned with salt and black pepper)
- 3 tablespoons Unsalted butter (divided)
- 1 tablespoon Extra virgin olive oil
Aromatics and Braising Liquid
- 6 whole Shallots (peeled and halved)
- 4 ounces Smoked bacon or lardons (thick-cut and sliced into strips)
- 3 pieces Garlic cloves (smashed and minced)
- 2 cups Dry hard cider (preferably French Cidre Brut)
- 1/2 cup Chicken stock (low sodium)
- 2 tablespoons Calvados or Brandy (optional, for deglazing)
- 4 sprigs Fresh Thyme
- 1 piece Bay leaf
The Finish
- 1/2 cup Crème fraîche (full fat)
- 1 tablespoon Dijon mustard (smooth or grainy)
- 2 pieces Firm apples (such as Honeycrisp or Granny Smith, sliced into wedges)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the rabbit pieces dry with paper towels. Dredge each piece lightly in the seasoned flour, shaking off any excess so only a thin veil remains.
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2
In a large heavy-bottomed Dutch oven, melt 1 tablespoon of butter with the olive oil over medium-high heat. Once the butter foams, sear the rabbit pieces in batches until golden brown on all sides (about 4-5 minutes per side). Remove and set aside on a plate.
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3
In the same pot, add the bacon lardons. Cook over medium heat until the fat has rendered and the bacon is crisp. Remove with a slotted spoon and set aside with the rabbit.
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4
Add the shallots to the remaining fat in the pot. Sauté for 5 minutes until they begin to soften and caramelize. Add the garlic and cook for 1 minute more until fragrant.
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5
If using Calvados, pour it in now to deglaze, scraping the bottom of the pot with a wooden spoon to release the flavorful brown bits (fond). Let it reduce by half.
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6
Pour in the dry cider and chicken stock. Return the rabbit pieces and bacon to the pot along with the thyme and bay leaf. The liquid should come about halfway up the rabbit.
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7
Bring to a gentle simmer, then reduce heat to low. Cover tightly and braise for 45-50 minutes, or until the rabbit is tender and starting to pull away from the bone.
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8
While the rabbit braises, melt the remaining 2 tablespoons of butter in a small skillet. Sauté the apple wedges over medium-high heat until they are golden and slightly softened, but not mushy. Set aside.
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9
Once the rabbit is cooked, carefully remove the meat and shallots to a warm serving platter. Discard the thyme sprigs and bay leaf.
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10
Turn the heat to medium-high and boil the cooking liquid for 5-8 minutes until it has reduced by about one-third and thickened slightly.
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11
In a small bowl, whisk together the crème fraîche and Dijon mustard. Temper the mixture by adding a spoonful of the hot sauce to the bowl, then whisk the whole mixture back into the Dutch oven.
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12
Stir the sauce over low heat (do not let it boil vigorously once the cream is added) until velvety. Taste and adjust seasoning with salt and pepper.
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13
Return the rabbit and caramelized apples to the sauce for 2 minutes just to warm through. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
Use a truly dry cider (Brut); sweet commercial ciders will make the sauce cloying. If you cannot find rabbit, this recipe works beautifully with a high-quality pheasant or even chicken thighs. Don't skip the dredging step, as the flour on the rabbit helps naturally thicken the cider sauce as it braises. Be careful not to overcook the rabbit; because it is very lean, it can become dry if boiled rather than gently simmered. If your sauce feels too thin, whisk in a small knob of 'beurre manié' (equal parts butter and flour) at the end.
🍽️ Serving Suggestions
Serve alongside buttery wide egg noodles or Tagliatelle to soak up the creamy cider sauce. A side of steamed green beans with toasted almonds provides a lovely crunch and color contrast. Pair with the same dry Normandy cider used in the cooking, or a crisp Chenin Blanc. Warm crusty sourdough or a French baguette is essential for cleaning the plate. For a traditional touch, serve with a side of roasted root vegetables like parsnips or carrots.