Mes Gigolettes DE Lapin AU Cidre - Fondantes et savoureuses à souhait sur Gourmandises TV

Ingredients

• 4 pieces Rabbit Legs (about 600 g total, front legs preferred but hind legs or saddle cuts work)
• 100 g Smoked Bacon (cut from pork belly into bite‑size pieces)
• 2 medium Onion (roughly chopped)
• 2 units Shallot (roughly chopped)
• 2 cloves Garlic (minced)
• 1 large Carrot (cut into thin rounds or half‑moons)
• 200 g Button Mushrooms (sliced roughly)
• 450 ml Dry Normandy Cider (good quality dry cider, not sweet)
• 1 tsp All‑Purpose Flour (helps thicken the sauce)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Fresh Parsley (chopped)
• 1 sprig Thyme (fresh)
• 2 units Bay Leaf (dried)
• 1 pinch Coarse Salt (to taste)
• 1 pinch Freshly Ground Black Pepper (to taste)

Instructions

1. Prepare Ingredients

   Chop the onions and shallots, mince the garlic, slice the carrot and mushrooms, cut the smoked bacon into bite‑size pieces, and measure out the cider, flour, oil and herbs.

   Time: PT15M

2. Brown Rabbit and Bacon

   Heat the olive oil in a large sauté pan over medium‑high heat. Add the rabbit legs and bacon pieces, turning frequently, until all sides are deeply browned, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium‑high heat

3. Set Aside Meat

   Using tongs, remove the browned rabbit legs and bacon and set them on a plate. Keep the pan and rendered fat on the stove.

   Time: PT2M

4. Sauté Aromatics

   Add the chopped onions, shallots, garlic, thyme sprig and bay leaves to the same pan. Cook over medium heat, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Flour

   Sprinkle the teaspoon of flour over the vegetables, stir well and cook for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium heat

6. Add Carrot and Mushrooms

   Stir in the carrot rounds and sliced mushrooms, cooking for another 3 minutes until they begin to soften.

   Time: PT3M

   Temperature: medium heat

7. Deglaze with Cider

   Pour the 450 ml of dry Normandy cider into the pan, stirring to dissolve the fond. Bring to a gentle simmer.

   Time: PT3M

   Temperature: medium heat

8. Simmer Rabbit

   Return the rabbit legs and bacon to the pan, season with a pinch of coarse salt and black pepper, cover, and let simmer on low to medium heat for 45‑50 minutes, or until the meat is tender and almost falling off the bone.

   Time: PT50M

   Temperature: low to medium heat

9. Finish Sauce

   Remove the pan from heat. Discard the thyme sprig and bay leaves, add the chopped parsley, and stir the sauce to combine. Adjust seasoning if needed.

   Time: PT5M

10. Plate and Serve

    Transfer the rabbit legs to a serving dish, spoon the sauce over them, and finish with a light grind of black pepper. Serve immediately with mashed potatoes, tagliatelle or a green salad.

    Time: PT2M

Nutrition Facts

Calories

447

Protein

30 g

Carbohydrates

10 g

Fat

7.5 g

Fiber

0.8 g

Ingredient Substitutions

• Instead of Rabbit Legs: Rabbit thighs, Chicken legs
• Instead of Smoked Bacon: Pancetta, Smoked ham
• Instead of Onion: Leek
• Instead of Shallot: Red onion
• Instead of Garlic: Garlic powder
• Instead of Carrot: Parsnip
• Instead of Button Mushrooms: Cremini mushrooms, Shiitake
• Instead of Dry Normandy Cider: Apple cider, Dry white wine
• Instead of All‑Purpose Flour: Cornstarch (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Fresh Parsley: Cilantro
• Instead of Thyme: Dried thyme (1 tsp)
• Instead of Bay Leaf: Oregano

Equipment Needed

• Large Sauté Pan
• Chef’s Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cup
• Lid for Pan
• Serving Dish
• Tongs (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Browning the rabbit legs and bacon until deeply colored
• Adding flour and stirring to avoid lumps
• Simmering covered on low heat for 45‑50 minutes until meat is tender

Chef Tips from the Video

• Use a dry Normandy cider for authentic flavor; a sweet cider will make the sauce cloying
• Add a knob of butter at the end for extra gloss without making the dish heavy
• For a richer finish, stir in a tablespoon of crème fraîche just before serving

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a sealed bag or container for up to 2 months

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Brown the rabbit and bacon a day ahead and refrigerate; re‑add to the sauce before simmering
• The braised rabbit can be fully cooked, cooled and frozen; reheat gently on the stove

Frequently Asked Questions