Rabbit with Baked Apples
Rabbit with Baked Apples
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Rabbit with Baked Apples

15 MIN
1 H 40 MIN



  1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  2. 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.
  3. 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.
  4. 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.
  5. Serve with mashed potatoes or fennel and cheddar rice.


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.

Good with...


  1. Aye aye aye, comment ont trouve ça un lapin?? RICAR! je n'est pas de vendeur du marché noir comme toi, É-L-A-B-O-R-E !!! j'en peut plus, j'ai du manger une pomme crue pour souper! Tu m'enrogne avec tes recettes boboches!

  2. Also, use either the apple puree or the apple juice and not both at the same time. rf. French version of same recipe.

  3. Add the brandy, mashed potatoes and continue cooking for 1 minute should read: Add the brandy, apple puree and continue cooking for one minute. The mistake comes from the translation of purée de pomme that was translated literally.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.