Rabbit and cider casserole with caramelized apples from The Skinny French Kitchen: 100 Light and Delightful French Favourites (page 176) by Harry Eastwood

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brandy for Calvados.

  • Ro_ on November 24, 2019

    I had the liver of the rabbit to use up as well, so minced it finely and added it with the creme fraiche at the end to thicken. Overall I'd say this casserole recipe was pretty average, and I probably wouldn't make it again. However I really liked the caramelised apples that went with it, and this is something I'd potentially repeat.

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