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My very first Wabbit! What a delightful candied apple glazed perfection! With a few alterations for the cook's benefit, this recipe will get the five stars it deserves. For me, it helps a lot to list the ingredients in the order used. I added 1 teaspoon of freshly ground sea salt and 1/2 teaspoon of freshly ground white pepper to the flour (only needed about 1/4 cup of that). To prevent the peeled and sliced apples from turning brown, I put them in a 2 1/2 quart casserole dish and covered them with 700 ml of Woodchuck Granny Smith Hard Cider until it was time to add them to the pot. I would also prefer that the directions be broken into numbered steps so I can check them off as I cook (and not get lost in the directions). A rabbit has 2 larger hind legs, 2 smaller front legs, 2 5-inch by 1-inch tenderloins and 1 tiny filet mignon strip about 3/4 inch by 2 1/2 inches (TG, my hunter DH expertly cut the rabbit into serving pieces or I would have missed the exquisite filet mignon piece), and neither DH nor I would want to share the meat with even a third person. Normally I would saute on high heat, but the 20 minutes on low prevented the meat from overcooking too quickly. My 6-1/2-quart oval Le Creuset pot was the perfect size to fit all the pieces without crowding. I tossed the chopped onion in with the rabbit, but I couldn't really toss it easily for browning without disturbing the meat; that didn't seem to make a difference in the end result. Two liters of Woodchuck Granny Smith Hard Cider seemed like a lot, but it cooked down just as the recipe said it would. My D'Artagnon rabbit from Wegman's was pricy even on sale at $5.39/lb. DH asked when he could hunt rabbits with you, so we could have this recipe again. Thank you so much for sharing this recipe, Jim! Made for The Wild Bunch of ZWT8 for our stop in France.

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KateL July 27, 2012
Rabbit Normandy Style