Rabbit simmered with cider and rustic vegetables

Ingredients

For 4 servings

• •1 l 1 l apin
• •1 kg 1 kg small turnips
• •7 7 small potatoes
• •2 2 shallots
• •2 2 onions
• •1 l 1 litre of cider
• •1 c. à soupe 1 tbsp flour
• •Olive oil
• •2 cl 2 cl ous of cloves
• •1 g 1 g of garlic
• •1 1 bouquet
• •Parsley
• •Chopstick
• •Salt
• •pepper

Method

1. 1.Cut the rabbit into 8 pieces and sauté in a fillet of olive oil in a cast-iron casserole until grilled and golden. Add the chopped shallots and onions and let them brown for a few minutes. Sprinkle with flour, mix well and pour cider to deglaze the casserole. Place the garnished bouquet, clove nails and clove of garlic. Season to your taste, cover and simmer for about 15 minutes with small broths. Stir in brushed turnips (or peeled according to your preference) and extend cooking for an additional 15 minutes. Add the peeled potatoes and continue cooking until they are tender and well cooked. Before serving, sprinkle generously with chiselled fresh chives and parsley for more freshness and flavour.