2 rabbits, cut into 6

1/4 cup (60 ml) flour

1/4 cup (60 ml) butter

1 onion, chopped

2 cloves garlic, finely chopped

1/2 cup (125 ml) Calijo apple brandy

• 1/4 cup (60 ml) applesauce or
• 1/4 cup (60 ml) apple juice

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

Season the rabbit with salt and pepper then dust it with half the flour. In a skillet, brown the rabbit in half the butter. Transfer to a 38 x 25-cm (15 X 10-inch) baking dish.

In the same pan, soften the onion and garlic in the remaining butter. Sprinkle with the remaining flour. Add the brandy, applesauce and continue cooking for 1 minute, stirring constantly. Add the broth and bring to a boil. Season with salt and pepper.

Pour the broth over the rabbit. Add the parsnips, onions and apples. Cover and bake for about 1 hour 30 minutes or until the meat separates easily from the bone. Adjust the seasoning. Sprinkle with parsley.

Serve with mashed potatoes or fennel and cheddar rice.

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