Rabbit In Apple Cider

• 1 Tbsp. butter
• 1 Tbsp. vegetable oil
• 1 rabbit, cut up
• 1 medium onion, cut up
• 2 medium carrots, diced
• 1 1/2 c. apple cider
• 1/2 tsp. salt
• 1/4 tsp. dried thyme
• 1 bay leaf
• 4 whole black peppercorns
• 2 medium cooking apples

1. In Dutch oven, melt butter in oil over medium-low heat.
2. Add rabbit; brown well on all sides over medium-high heat.
3. Remove rabbit; set aside.
4. Add onion and carrots to oil.
5. Cook and stir over medium heat until tender.
6. Stir in cider, salt, thyme, bay leaf and peppercorns.
7. Heat to boiling.
8. Add browned rabbit. Reduce heat and cover.
9. Simmer until rabbit pieces are tender, 50 to 60 minutes.
10. Core and quarter apples.
11. Add to rabbit.
12. Recover. Simmer until apples are just tender, 10 to 15 minutes.
13. Discard bay leaf and serve.

butter, vegetable oil, rabbit, onion, carrots, apple cider, salt, thyme, bay leaf, black peppercorns, cooking apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=894614 (may not work)