Rabbit with Onions, Apples and Bacon

Season the rabbit parts on all sides with salt and season with pepper. Peel the onions, halve them and cut them into coarse pieces. Remove the skin from the apples, cut them into eighths, remove the core and chop them coarsely. Peel and halve the garlic cloves.

Fry the rabbit parts in olive oil in portions on all sides, place in a work bowl. Sauté the onions, apples and garlic in the frying oil. Add white wine and chicken stock and bring to a boil.

Transfer the vegetables with the liquid to a large heavy roasting pan. Place the rabbit parts with the bay leaves on the apple and onion bed. Top the rabbit back pieces with the bacon. Place the roaster on the 2nd rack from the bottom in the oven heated to 200 °C and steam the meat for about one hour (gas 3, convection oven 180 °C).

After 45 minutes add the whipped cream. 10 minutes before the end of the cooking time, brown the giblets in butter in a frying pan and add to the roasting pan.

Take the roaster out of the oven, put the meat in an ovenproof dish and keep it warm in the switched off oven.

Slightly thicken the sauce with cornstarch dissolved in cold water (not necessary with convection oven). Carefully mix in the crÂme fra che and mustard. Season the sauce with salt and pepper. Place the rabbit parts with the sauce and the vegetables in the roasting pan, sprinkle with the cress and bring to the table. Serve with potatoes tossed in cress.

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