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
- In Dutch oven, melt butter in oil over medium-low heat.
- Add rabbit; brown well on all sides over medium-high heat.
- Remove rabbit; set aside.
- Add onion and carrots to oil.
- Cook and stir over medium heat until tender.
- Stir in cider, salt, thyme, bay leaf and peppercorns.
- Heat to boiling.
- Add browned rabbit. Reduce heat and cover.
- Simmer until rabbit pieces are tender, 50 to 60 minutes.
- Core and quarter apples.
- Add to rabbit.
- Recover. Simmer until apples are just tender, 10 to 15 minutes.
- 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)