Peel and dice the carrots. Heat a dash of olive oil in a casserole dish and lightly brown the carrots, bacon and the rabbit pieces.
Pour over the Calvados and flambé the meat and vegetables in the casserole dish.
Season with salt and pepper, add the bouquet garni and pour in the cider.
Cover, and leave to simmer for 45 mins.
Clean and cut the mushrooms into quarters. Peel the spring onions.
Add the onions and mushrooms to the casserole and continue cooking for 30 mins. Serve hot.
How many apples does it take to make one litre of Calvados?
It is estimated that about 18kg of apples are needed to obtain 13 litres of cider at 5% vol. ready for distillation into Calvados. These 13 litres will produce 1 litre of Calvados at 70%, i.e. before its ageing and reduction.