Rabbit in cider Ingredients: 2 tablespoons of - olive oil - 2 tablespoons of - parsley - chopped 2 carrots - 10 cl of - crème fraîche - 1 tablespoon of - calvados - salt - 20 g of - butter - pepper - 1 rabbit - cut into pieces 1 stalk of - celery - 3 shallots - 1 clove of - garlic - 15 cl de- cider- brut 1bouquet garni.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 saucepan- pots and pans 1 Lid- 1 Wooden spoon- 1 kitchen scale- scales
Total time: 1h20 Prepration: 25 min Rest: - Cooking: 55 min
Phase 1
Peel the carrots, celery, shallots and garlic, cut them into small cubes.
Phase 2
Heat the oil and butter in a casserole dish, place the pieces of rabbit to brown gently. When they are golden, add the vegetables.
Phase 3
Brown them for 5 minutes then sprinkle with calvados and flambé. Pour in the cider.
Phase 4
Bring to the boil. Season with salt and pepper and add the bouquet.
Phase 5
Cover and cook over low heat for 45 minutes.
Phase 6
At the end of cooking, add the crème fraîche. Mix well.
Phase 7
Let reduce for a few minutes so that the sauce is well combined.
Phase 8
Adjust the seasoning.
Phase 9
Sprinkle with chopped parsley.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 saucepan- pots and pans 1 Lid- 1 Wooden spoon- 1 kitchen scale- scales
Total time: 1h20 Prepration: 25 min Rest: - Cooking: 55 min
Phase 1
Peel the carrots, celery, shallots and garlic, cut them into small cubes.
Phase 2
Heat the oil and butter in a casserole dish, place the pieces of rabbit to brown gently. When they are golden, add the vegetables.
Phase 3
Brown them for 5 minutes then sprinkle with calvados and flambé. Pour in the cider.
Phase 4
Bring to the boil. Season with salt and pepper and add the bouquet.
Phase 5
Cover and cook over low heat for 45 minutes.
Phase 6
At the end of cooking, add the crème fraîche. Mix well.
Phase 7
Let reduce for a few minutes so that the sauce is well combined.
Phase 8
Adjust the seasoning.
Phase 9
Sprinkle with chopped parsley.