Servings: 4
Preparation: 20 à 30 minutes
Cooking time: 20 minutes
Ingredients
1 rabbit, about 1.5 kg from Ferme Miboulay, cut into pieces
8 garlic cloves
1 tbsp (15 ml) whole seeds of fennel
2 tbsp. (30 ml) water
1 large lime, zest and juice
5 drops of Tabasco
2 cups (500 ml) still cider
5 cups raw apple juice
1 cup (250 ml) or more corn starch
2 cups (500 ml) or more sunflower oil
Fennel-flavoured mayo-yogurt sauce
½ cup (115 g) Greek-style plain yogurt
½ cup (125 ml) homemade or store-bought mayonnaise
1 tsp (5 ml) whole seeds of fennel, roasted
1 small shallot, chopped
1 medium apple, peeled and shredded
1 tbsp (15 ml) whole-grain mustard
2 tbsp (30 ml) fresh chives, chopped
To taste ground salt and pepper
1 tsp (5 ml) garlic flower
