Total Calories: 431
In a 12”, deep Dutch oven, melt butter and vegetable oil over medium heat. Add rabbit pieces; brown well on all sides over medium high heat. Remove rabbit from Dutch oven with a slotted spoon. Add carrots and onions to oil. Cook over medium heat until carrots are tender. Stir in cider, salt, thyme, bay leaf, and peppercorns. Heat to boiling and add rabbit pieces. Reduce heat; cover and simmer 1 hour until rabbit is tender. Core and quarter apples. Add to rabbit pieces. Cover and simmer 10 to 15 minutes, until apples are just tender. Discard bay leaf before serving. Transfer rabbit, vegetables, and apples to a serving platter, if desired.
Serves 2 to 3
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