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Lapin au Cidre (Rabbit in Cider)
Lapin au Cidre (Rabbit in Cider) is a traditional French recipe (from Brittany) for a classic dish of rabbit with mushrooms and lardons cooked in a vegetable and cider base. The full recipe is presented here and I hope you enjoy this classic French version of: Rabbit in Cider (Lapin au Cidre).
prep time
25 minutes
cook time
55 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Game RecipesVegetable RecipesFrench RecipesBreton Recipes
This is a classic Breton dish of rabbit cooked in a cider, calvados and cream sauce. It's ideal served with fresh, boiled, potatoes.
Ingredients:
1 rabbit, cut into serving-sized pieces
300g smoked bacon lardons
300g Button mushrooms (chestnut preferably), sliced (but not too thickly)
150ml cidre bouché sec (dry sparkling cider of 5%ABV and greater)
200ml crème fraîche
2 Carrots, peeled and diced
1 Celery stick, diced
3 Shallots, peeled and finely chopped
20g Butter
1 Garlic Clove, peeled and finely chopped
1 tbsp Calvados
2 tbsp Chopped parsley
2 tbsp Oil 2 tbsp
1 bouquet grani (parsley, thyme and bay leaf)
Sea salt and freshly-ground black pepper, to taste
Method:
Place a frying pan over medium heat. Once hot add the bacon lardons and fry until they render their fat and become nicely browned. Remove with a slotted spoon and set aside.
Add the shallots and garlic to the rendered bacon fat and fry for about 5 minutes until soft and translucent. Add the rabbit pieces and fry until browned all over.
Now add the remaining vegetables and cook for 5 minutes. Sprinkle over the Calvados and flambé. Return the cooked bacon to the pan then pour in the cider and bring the ingredients to a boil. Add the bouquet garni and season to taste with salt and black pepper. Cover, reduce to a simmer and continue cooking over low heat for 40 minutes.
Melt the butter in a separate pan and when foaming add the mushrooms. Cook until they have released their water and coloured a nice golden brown.
At the end of cooking stir the button mushrooms and crème fraîche in with the rabbit. Continue cooking for 5 minutes, to ensure that the elements of the sauce are well combined. Adjust the seasoning to taste, scatter over the parsley then turn the stew into a warmed serving dish.
Accompany with steamed potatoes.
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