Cider Braised Rabbit With Apples and Crème Fraîche From The Wild Chef

Ingredients

• Flour for dredging
• 2 rabbits, cut into serving pieces, loins reserved
• Salt and freshly ground black pepper
• 5 tablespoons (3 fl oz/80 ml) vegetable oil
• 2 tablespoons unsalted butter
• 2 yellow onions, halved and thinly sliced crosswise
• Bouquet garni of 4 Italian parsley sprigs, 4 thyme sprigs, and a bay leaf, tied together with kitchen twine
• 2 tablespoons Calvados or applejack
• 4 cups (32 fl oz/1 l) dry hard cider
• 2 cups (16 fl oz/500 ml) chicken stock
• 4 slices bacon or pancetta
• 2 Granny Smith apples, peeled, cored, and quartered
• 1⁄2 cup (4 fl oz/125 ml) crème fraîche or heavy cream

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