Name: Rabbit with Baked Apples
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 5 serving(s)
Ingredients: 2 rabbits, cut into 6; 1/4 cup (60 ml) flour; 1/4 cup (60 ml) butter; 1 onion, chopped; 2 cloves garlic, finely chopped; 1/2 cup (125 ml) Calijo apple brandy; 1/4 cup (60 ml) applesauce; 2 cups (500 ml) chicken broth; 4 parsnips, peeled, cut in half lengthwise; 8 shallots, whole; 4 Royal Gala apples, peeled or unpeeled, cored; 2 tablespoons (30 ml) chopped parsley; Salt and pepper

Ingredients

2 rabbits, cut into 6
1/4 cup (60 ml) flour
1/4 cup (60 ml) butter
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (125 ml) Calijo apple brandy
1/4 cup (60 ml) applesauce
2 cups (500 ml) chicken broth
4 parsnips, peeled, cut in half lengthwise
8 shallots, whole
4 Royal Gala apples, peeled or unpeeled, cored
2 tablespoons (30 ml) chopped parsley
Salt and pepper

Preparation

With the rack in the middle position, preheat the oven to 170 °C (325 °F).
Season the rabbit with salt and pepper then dust it with half the flour. In a skillet, brown the rabbit in half the butter. Transfer to a 38 x 25-cm (15 X 10-inch) baking dish.
In the same pan, soften the onion and garlic in the remaining butter. Sprinkle with the remaining flour. Add the brandy, applesauce and continue cooking for 1 minute, stirring constantly. Add the broth and bring to a boil. Season with salt and pepper.
Pour the broth over the rabbit. Add the parsnips, onions and apples. Cover and bake for about 1 hour 30 minutes or until the meat separates easily from the bone. Adjust the seasoning. Sprinkle with parsley.
Serve with mashed potatoes or Fennel Rice with Aged Cheddar.

Note from Ricardo

The Calijo Apple Brandy is a homegrown liqueur, similar to Calvados. Produced by Michel Jodoin in the Monteregie region, the premium spirits aged in oak barrels has a woody, vanilla and burnt caramel aroma. This Quebec product is available at the SAQ. If you fail to find it, you can opt for brandy or cider.

Rabbit with Baked Apples

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note