- Serves: 3
- Cook Time: 1 hour 10 minutes
- Prep Time: 5 minutes
- Effort: medium
- 1 rabbit, jointed, or 1.4 kg rabbit joints
- seasoned flour
- 60 g butter
- 16 small onions
- 60 ml calvados or brandy
- 150 ml chicken or veal stock
- 170 ml cream
- pinches cayenne pepper
- 1 large bunch chives
1. Cut the hind legs of the rabbit into two joints. Dredge all the rabbit pieces in seasoned flour.
2. Heat the butter in a heavy-based frying pan and fry the rabbit with the onions until golden.
3. Warm the calvados or brandy, set alight to it and pour over the rabbit, turning the pieces about in the flames.
4. Stir in the stock, cover the pan and simmer for 40 minutes or until the rabbit is cooked. Remove the rabbit and onions to a warm serving dish.
5. Reduce the liquid in the pan by boiling it down by about half, then stir in the cream. After a few moments bubbling, the sauce will have thickened nicely.
6. Add salt and freshly ground pepper to taste, then a pinch of cayenne pepper and the chives, snipped into tiny pieces.
7. To serve, pour the boiling sauce over the rabbit and onions.
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