About this recipe:It's quite difficult to buy rabbit these days but this recipe has always been a favourite dinner party and feed-the-family recipe. This recipe can be adapted for chicken joints, using tarragon instead of chives and adding it with the stock. A small amaout of tarragon can be added at the end but take care as the flavour must not be too strong or it will spoil the dish.
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Method Prep:15min › Cook:40min › Ready in:55min
Cut hind legs of rabbit into two joints. Turn all pieces in seasoned flour.
In a large, heavy pan, fry the rabbit to a golden brown in the butter.
Warm the Calvados in a ladle, ignite it and pour into the pan with the rabbit (see footnote). Turn the pieces in the flames.
Add the onions, giving them a few minutes to colour slightly in the pan juices.
Stir in the stock, cover the pan and simmer for about 40 minutes until cooked.
Remove meat and onions and keep warm.
Boil the pan juices down a little, then pour in the cream. After a few minutes (and if you are lucky) the pan juices will thicken.
Add salt, pepper and then the cayenne and chives.
Boil again and pour over the rabbit and onions.
NB AND THIS IS IMPORTANT - If you have a cooker hood with a fan turn it off before igniting the Cognac. The first time I did this I didn't and caught my cooker hood on fire. It was interesting watching the fan draw the flames up into the hood!!