FROM MARK SAPIENZA, EXECUTIVE CHEF THE LANGHAM HOTEL, BOSTON
Makes 4 servings.
1 rabbit, cut into eighths
3 tablespoons flour, seasoned with salt and pepper
1 tablespoon butter
4 onions, diced
4 cloves garlic, crushed
2 teaspoons thyme, chopped
2½ cups cider, good quality
1 tablespoon Dijon mustard
¼ cup cream
Coat the rabbit pieces in seasoned flour and set aside.
Melt the oil and butter together in a large sauté pan and add the rabbit. Brown well on all sides. Add the onion, garlic and thyme, cook for 10 minutes stirring occasionally.
Add the cider and mustard, reduce by half. Add chicken stock, cover and braise for 45 minutes.
Add cream, stir and continue cooking for 1 minute more, until the rabbit is almost falling off the bone.
Serve with noodles, rice or a green salad.