Braised Rabbit In Cider (French Lapin au Cidre)

Rabbit braised in cider (lapin au cidre) is a classic French dish that looks fancy, sounds fancy but is super easy to make. It’s a great dish to make if you want to impress someone or sit down to a Sunday dinner of comfort food.

2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
1 rabbit, cut into 4 pieces; legs, thighs and shoulders (~ 1.2 kg)
1 large carrot, chopped
1 stalk celery, chopped
3 shallots, chopped
4 cloves garlic, minced
⅓ cup calvados or cognac, brandy or sherry (80 mL)
2 cups artisanal dry apple cider (480 mL)
sea salt
black pepper, freshly ground
4-6 sprigs fresh thyme
2 bay leaves
½ cup crème fraîche or thick sour cream (125 g)

Garnish:
fresh parsley, chopped

Heat the butter and oil in a pan large enough to fit all of the rabbit pieces in one layer without too much crowding.

Brown the rabbit pieces on both sides in the pan. Once they are browned, add the vegetables, shallots and garlic. Let cook for a few minutes. Add calvados. If you want to flame the brandy, go for it now. If not, the alcohol will evaporate to almost the same amount while simmering for the required 60 minutes or so.

Add in the cider and season with salt and pepper. Add in the thyme and bay leaves. Cover the pot and cook on low for about 50-60 minutes. Check around the 30-minute mark. If too much liquid has cooked down, add more cider.

At the end of the cooking time, add in the crème fraiche and mix well. If necessary, cook for a few more minutes with the lid off so that the sauce can reduce in volume and thicken slightly.

Taste the sauce and add more salt or pepper, if needed. Sprinkle with chopped parsley before serving.

Makes 4 servings.