Rabbit Normandy Style

• 1 rabbit, cut in serving portions
• flour (for dredging)
• 3 small onions, chopped
• 2 (1 liter) bottles hard apple cider
• 1 tablespoon oil
• 2 carrots, chopped roughly
• 6 new potatoes
• 2 tablespoons chopped parsley
• 1 tablespoon cornstarch
• 3 apples, peeled, cored and sliced

1. Dredge the rabbit pieces in the flour. Heat the oil in a soup kettle. Add the pieces of rabbit and the onions and brown in the oil turning as needed for about 20 minutes on a low flame. Add the cider, turning the fir up momentarily. Using a wooden spoon scrape up the brown bits at the bottom of the pot. When the cider boils, add the potatoes and the carrots. Turn down the fire to a simmer, cover and cook one-half hour. Remove the cover and add the apples and cook another half-hour. At this point, boil rapidly until the liquid in the pot is about 2 cups. Make a slurry of two tablespoons of cold water and the cornstarch and add it and the parsley to the pot, cooking until the sauce is thick enough to coat a spoon. Plate the rabbit and vegetables and spoon the sauce over them.

rabbit, flour, onions, bottles hard apple cider, oil, carrots, potatoes, parsley, cornstarch, apples

Taken from www.food.com/recipe/rabbit-normandy-style-483413 (may not work)