Lapin au Cidre, a delightful French classic, combines the subtle flavors of rabbit with the rich complexity of cider, resulting in a comforting and aromatic stew. Enhanced with fresh vegetables and finished with a touch of crème fraîche, this dish is perfect for a cozy evening meal.
Ingredients
🐇 1 rabbit + offal, cut into pieces, can be swapped with chicken
🥕 3 carrots, cut into thick slices
🍎 1 "Reine des Reinettes" apple, cut into medium pieces
🧅 3 shallots, minced
🍚 2 small tablespoons of flour
🍾 40 cl Cidre Brut Traditionnel
🥄 1 tablespoon mustard
🌿 1 sprig of fresh thyme
🍃 1 bay leaf
🥛 2 tablespoons thick whole crème fraîche, Crème Entière Épaisse Extra
🧂 Salt, Gros Sel de l'Atlantique NF
🌶️ Pepper
🌻 Oil, sunflower oil from a yellow bottle
🧈 Butter, Grand Fermage
Instructions
1- Prepare Rabbit:
- Season rabbit pieces with salt and pepper.
2- Brown Rabbit:
- Heat sunflower oil in a LE CREUSET Dutch oven.
- Brown rabbit pieces on all sides.
- Remove and set aside.
3- Sauté Aromatics:
- Add Grand Fermage butter to the pot.
- Add shallots, carrots, and apple, sautéing for 2-3 minutes.
4- Thicken Sauce Base:
- Sprinkle flour over vegetables, stirring to coat.
- Cook for 30 seconds.
5- Deglaze with Cider:
- Pour Cidre Brut Traditionnel into pot, stirring to deglaze.
6- Add Flavorings:
- Stir in mustard.
- Return the rabbit to pot, add thyme and bay leaf.
- Cover and simmer on low for 35 minutes.
7- Sauté Mushrooms:
- In a separate pan, melt butter.
- Sauté mushrooms on high heat until browned.
- Season with salt and pepper.
8- Combine and Simmer:
- Remove some rabbit pieces from pot.
- Add mushrooms and crème fraîche, stirring gently.
- Return rabbit pieces to pot.
9- Final Simmer:
- Cover pot and cook for another 10-15 minutes.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Nutrition per Serving: (Estimated)
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbohydrates: 25g
Equipment:
- LE CREUSET Dutch Oven
- White plastic cutting board
- Various kitchen knives
- Pink-handled vegetable peeler
- White four-burner gas stove
- Black cooking tongs
- Light wooden spoon
- Non-stick frying pan
- Small glass bowls
- Small ceramic plate
- White square dinner plate
- Fork and knife
- Silver-colored ladle
Cooking Tips
- Substitute chicken for rabbit if desired.
- Add rabbit offal with mushrooms, as they cook quickly.
- Sauté mushrooms on high heat for best flavor.
- Sauce should have a balanced, smooth texture with a hint of sweetness.
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Lapin au Cidre
