Civet of Rabbit with Granny Smith Apples and Bacon

(Serves 4)

 

Marinade

2 large carrots (peeled and sliced)

1 large onion (sliced)

2 shallots (diced)

2 cloves garlic (diced)

5 black peppercorns (crushed)

4 juniper berries (crushed)

1 sprig fresh thyme

1 sprig rosemary

1 cup merlot

1 tbsp olive oil

 

2 rabbits (quartered)

¼ pound apple smoked bacon (diced)

1 cup flour (for dredging)

1 tbsp olive oil

2 cups chicken stock

2 granny smith apples (cored, cut in ¼ wedges)

2 tbsp butter

salt and pepper

 

In a large bowl combine all ingredients for marinade. Add pieces of rabbit. Cover and refrigerate overight.

 

Preheat oven to 350^oF. In large skillet, cook bacon until crisp. Drain and reserve fat. Remove Rabbit from marinade and pat dry. Strain marinade and reserve liquid. Dredge rabbit in flour. Add oil to skillet with bacon fat and heat over medium-high heat. Add rabbit and cook for about 4 minutes per side. Add reserved marinated vegetables to skillet and cook over moderate heat until vegetables are slightly cooked. Add reserve marinade liquid and stock and bring to a simmer. Cook for about 45 minutes. Remove rabbit from liquid and keep warm. Reduce liquid by half, skimming fat as you go.

 

In separate skillet, sauté apples in butter until brown. Place apples over rabbits and serve with sauce. Garnish with fresh rosemary sprig.