Rabbit in cider and cream.

Dead easy to do!

1 Rabbit or hare (or a squirrel if you came across one in your bike ).
Onions (1 big at least)
Mushrooms (as many as you like!)
bacon or lardons
Cider (or ) - 500ml more or less.
creme fraiche (optional)
mixed herbs, 2 bay leaves, pepper, salt (oregano is nice as well)


Cut the rabbit in small pieces (after skinned and cleaned). Legs cut in 2 cutting through the joints, cut the body part in smaller pieces. The ribs don't have much meat but it is very tasty. Brown the meat in the pot with some oil.
Slice the onions. Cut bacon in stripes (like lardons). Clean the mushroms and
Once the meat is browned, remove (if you have a spare plate, if not leave in the pot). Ensure heat is Medium.
Add the onions, then the bacon and mushroms. Add herbs and seasoning.
Once cooked for a while, add the cider (full bottle 500ml will do).
Let simmer for an 40 mins to an hour depending on your stove. Basically until the meat is well cooked.

When fully cooked turn off the stove and you can add a bit or creme fraiche to the gravy. The cider should have been reduced enough to be like a thick gravy. If too liquid, let it reduce, although you may like it more liquid.
Eat with rice. Or with plenty of bread!

You can replace the cider by if you prefer. The cider will give a sweet taste. White wine is also an alternative.

Enjoy!

__________________
Maria

www.franglais-riders.com