Posted on: May 22, 2009

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This rabbit recipe is quick, easy and tasty. I buy rabbits from d’Artagnan at the Park Slope Food Coop, you can get the same product on line, click here for details and order. D’Artagnan offers either whole rabbits or a choice of cuts.  At the Park Slope Food Coop no choice, the rabbits come as whole, above is my rabbit cut in 5 pieces, though I ended up cutting the saddle into two pieces later on.

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Voilà la recipe:
Preheat oven 350º
1 rabbit- cut into 5/6 pieces
1 big onion-slivered
1 apple -diced
1 cup of apple ice wine — it is an alcohol made from frozen apples, I am not a big fan of it as a drink but love to use it in cooking. Can be substituted for Calvados or any other apple brandy .
2 cups
dry white  wine
3 Tbsp duck fat —you can substitute for olive oil and a dollop of butter or lard or drippings.
1 cup heavy cream

Sauté onions in a skillet coated with duck fat until golden—
Remove onions and brown the rabbit, add some fat if needed.
Flambé the rabbit with apple ice wine, or other brandy.
Return onions to the pan, add apple and combine with the rabbit.
Salt & fresh ground pepper to taste.
Add the white wine, stir and, either cook slowly on top of the stove covered or, as I prefer it,  cook into preheated oven
for about 40 minutes, the skillet should be covered.

Once the rabbit is cook take out the skillet out of the oven, remove the pieces of rabbit from the pan, keep them warm. Meanwhile pour the heavy cream into the skillet and yes! Do keep the onions, apples & juices in the pan and bring it to a boil.
Reduce the sauce  until it thickens; stir frequently with a wooden spoon and when the sauce coats the back of the spoon it is a good indication the sauce has the perfect consistency. Adjust seasoning if necessary, return rabbit into the sauce, garnish with fennel sprigs,  serve with homemade french fries or chips and a green salad with thinly sliced fennel bulb.  Enjoy!


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