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Normandy Rabbit

1 rabbit, jointed.
2 apples.
½ pint (approx 250 ml) cider – could just use stock. If you want to be extravagant add half a cup of calvados.
6 – 8 small onions or shallots.
Chicken stock cube.
3 bay leaves.
Couple of carrots / parsnips / whichever you prefer.
Corn flour.


Brown the rabbit in a pan with a little oil, when sealed put into a large (suitably sized) saucepan, casserole, or crock pot. Peel and core the apples and cut into ¼’s, chop carrots / parsnips, peel onions and throw them all in the pan with the rabbit. Add bay leaves, stock cube and enough cider, or stock to just cover. Simmer covered for 1 – 1 ½ hours on the stove top, or at 150C in the oven, or until rabbit is tender. While waiting for the rabbit to cook drink any remaining cider. Taste stock and season to your liking, mix a couple of heaped teaspoons of corn flour with a little water (or cooled stock from the pot) stir into the simmering pan to thicken, then serve.

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