Rabbit Normandy Style

Being a hunter, I'm always looking for new recipes to try. Found this in a French cookbook. The use of hard apple cider sounds interesting.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 1  rabbit, cut in serving portions
•  flour (for dredging)
• 3  small onions, chopped
• 2 (1 liter) bottles hard apple cider
• 1  tablespoon  oil
• 2  carrots, chopped roughly
• 6  new potatoes
• 2  tablespoons  chopped parsley
• 1  tablespoon cornstarch
• 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.