Rabbit flavoured with fennel and apple

Servings: 4
Preparation: 20 à 30 minutes
Cooking time: 20 minutes


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


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.


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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