Rabbit Stuffed with Apple Duxelles

Then prep

• Ask your butcher to bone the rabbit legs, or do it yourself.
• Finely chop the 4 slices bacon. Put it in a bowl.
• Finely mince the shallot. Put it in its own bowl.
• Cut the onion in half. Finely mince one half. Finely dice the other half. Keep them in separate bowls.
• Finely dice the 2 apples. Put them in their own bowl.
• Finely dice the 2 carrots and the celery stalk. Put them in their own bowl.
• Chop the parsley until you have 1 tbsp. Chop the thyme until you have 1 tbsp.
• Tie the 2 thyme sprigs and 2 bay leaves together into a bouquet garni.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 2rabbits, legs removed, rinsed and patted dry (save the loins for another use, such as Rabbit Loin Salad, page 87)
• 4 slicesapple-smoked bacon, finely chopped
• 1shallot, finely minced
• 1medium onion, 1/2 finely minced, 1/2 finely diced
• 2semi-tart apples, such as Braeburn, Fuji or Granny Smith, finely diced
• 1 cupmixed fresh trimmed mushrooms, such as cremini and button
• 1 tbspchopped flat-leaf parsley leaves
• 1 tbspchopped thyme leaves
• Kosher salt and freshly ground black pepper
• 1/2 cupmedium-coarse bread crumbs (see page 347)
• 1 tspunsalted butter
• 2carrots, finely diced
• 1celery stalk, finely diced
• 1 tbspolive oil
• 2 + 2thyme sprigs and bay leaves, tied together to make a bouquet garni
• 3/4 cupwhite wine
• 2 tbspCalvados
• 1 1/2 cupschicken broth (page 339) or canned low-sodium broth

Steps

Notes

STEPS STILL TO COME. The photo cuts off the method on the right-hand page, including the oven temperature. Can be made up to 2 days ahead. The book suggests glazed apple wedges and carrots (in its Note) or Autumn Root Vegetable Puree (page 266) on the side.