Rabbit Normandy Style
Experience a taste of French countryside cuisine with this rich and comforting Rabbit Normandy Style recipe. Tender rabbit pieces are seared to golden perfection before simmering in a luxurious sauce of Calvados or apple brandy, dry white wine, and chicken stock, enhanced with sweet, sautéed apples and aromatic garlic and thyme. The creamy finish adds depth to this rustic classic, while the slow braising ensures meat that is melt-in-your-mouth tender. Garnished with fresh parsley, this dish is ideal for an elegant dinner party or a cozy family meal. Paired with crusty bread or buttery mashed potatoes, Rabbit Normandy Style is a sophisticated way to elevate your weekend menu. Keywords: Rabbit Normandy recipe, French braised rabbit, rabbit with apple brandy sauce, rustic French dinner.
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Recipe Information
Ingredients
- 1 rabbit, cut into serving pieces
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 apples, peeled, cored, and sliced
- 1 cup Calvados or apple brandy
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the rabbit pieces with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Brown the rabbit pieces on all sides until golden, about 8-10 minutes. Do this in batches if necessary to avoid overcrowding the pot. Once browned, set the rabbit aside on a plate.
Reduce the heat to medium and add the sliced onions to the pot. Sauté until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the apple slices and cook for 2-3 minutes until lightly softened.
Deglaze the pot by pouring in the Calvados or apple brandy. Let it simmer for 2-3 minutes, scraping the browned bits from the bottom of the pot with a wooden spoon.
Add the dry white wine and chicken stock to the pot. Bring the mixture to a gentle simmer.
Return the browned rabbit pieces to the pot, nestling them into the sauce. Add the thyme sprigs and bay leaf. Cover the pot and reduce the heat to low. Simmer gently for 60-75 minutes, or until the rabbit is tender and cooked through.
Remove the rabbit pieces from the pot and set them aside on a warm serving platter. Discard the thyme sprigs and bay leaf.
Stir the heavy cream into the sauce and let it simmer uncovered for 5-7 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Pour the sauce with apples and onions over the rabbit pieces. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
