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Rabbit  with cider
Rabbit  with cider

Rabbit with cider

Preparation 25 min
Cooking time 1 h 15 min
Servings 4


  • 60 ml (4 tbsp) butter
  • 60 ml (4 tbsp) flour
  • 1 rabbit about 1.2 kg (2 1/2 lb), cut into pieces
  • Salt and freshly ground black pepper
  • 45 ml (3 tbsp) vegetable oil
  • 2 medium onions, thinly sliced
  • 2 carrots, peeled and cut into rounds
  • 750 ml (3 cups) strong cider
  • 2 bay leaves
  • 2 ml (1/2 tsp) dried thyme
  • 5 ml (1 tsp) de savory
  • 150 g (5 oz) smoked bacon, diced
  • 500 ml (2 cups) mushrooms, cut into quarters
  • 15 small pearl onions, blanched and peeled
  • 125 ml (1/2 cup) 35% cooking cream


  1. In a saucepan, melt 30 ml (2 tbsp) of butter over medium heat.
  2. Gradually add the flour while stirring to make a roux.
  3. Cook for 1 to 2 minutes.
  4. Remove from the heat and set aside.
  5. Season the rabbit with salt and pepper.
  6. In a Dutch oven, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat.
  7. Brown the pieces of rabbit.
  8. Add the onions and carrots.
  9. Cook for 3 to 4 minutes, stirring frequently.
  10. Moisten with the cider.
  11. Add the herbs.
  12. Cover and simmer for about 1 hour.
  13. In a frying pan, heat the rest of the oil and butter.
  14. Brown the bacon.
  15. Sauté the mushrooms and small onions. Pat dry and set aside.
  16. At the end of the cooking, remove the pieces of rabbit from the Dutch oven and set aside.
  17. With a skimmer, remove the vegetables from the cooking juice and discard them.
  18. With a whisk, add the roux.
  19. Cook for 5 minutes.
  20. Pass the sauce through a sieve.
  21. Wash the Dutch oven, return the sauce to it and cook over medium heat.
  22. Add the cream. Adjust the seasoning.
  23. Put the rabbit back in the Dutch oven.
  24. Add the bacon garnish.
  25. Cover and cook for about 10 minutes.
  26. Serve with mashed potatoes and a steamed green vegetable.
Availability in stores