Rabbit flavoured with fennel and apple

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

Preparation

1. Mix together the first 5 ingredients in a food processor or grind in a mortar to obtain a paste to rub on the rabbit.

2. Place the pieces of rabbit in a large, deep container. Pour cider and apple juice over rabbit. Cover and marinate in refrigerator overnight.

3. Remove rabbit pieces from marinade, drain, salt and pepper. Place cornstarch in a large, Ziploc-type bag and add pieces of rabbit. Coat well.

4. In a large pan, heat oil (at least 2 cm) on medium-high and fry pieces of rabbit 15 to 20 minutes, turning until well browned and crispy.

5. Drain on paper towel. Serve and top with mayo-yogurt sauce.

Fennel-flavoured mayo-yogurt sauce

6. Mix together all ingredients. Let stand at least 15 minutes to allow flavours to blend. Serve cold with fried rabbit.

*Tip

To prevent apples from browning, peel and soak in a bowl of fresh, salted water for a few minutes. The apples will remain white and may be used in salads and other dishes.

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