Rabbit Normandy Style

By Maryland Jim on July 15, 2012

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Ingredients

    1. 1 rabbit, cut in serving portions
    2. flour ( for dredging)
    3. 3 small onions, chopped
    4. 2 (1 liter) bottles hard apple cider
    5. 1 tablespoon oil
    6. 2 carrots, chopped roughly
    7. 6 new potatoes
    8. 2 tablespoons chopped parsley
    9. 1 tablespoon cornstarch
    10. 3 apples, peeled, cored and sliced

Directions

  1. Dredge the rabbit pieces in the flour. Heat the oil in a soup kettle. Add the pieces of rabbit and the onions and brown in the oil turning as needed for about 20 minutes on a low flame. Add the cider, turning the fir up momentarily. Using a wooden spoon scrape up the brown bits at the bottom of the pot. When the cider boils, add the potatoes and the carrots. Turn down the fire to a simmer, cover and cook one-half hour. Remove the cover and add the apples and cook another half-hour. At this point, boil rapidly until the liquid in the pot is about 2 cups. Make a slurry of two tablespoons of cold water and the cornstarch and add it and the parsley to the pot, cooking until the sauce is thick enough to coat a spoon. Plate the rabbit and vegetables and spoon the sauce over them.
 
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