(As read and prepared by Alex Tuller for the November 10, 2005 podcast)
I adapted Leslie Land’s Norman Rabbit recipe from her outstanding and entertaining cookbook: Reading between the Recipes published in 1987 by Yankee Books.
Hudson Valley Rooster via Norman Rabbit
2 large tart cooking apples
3 to 4 tablespoons butter
1 fresh killed Rooster cut into 8 pieces
Flour to dust Rooster
Several shallots and 1/2 medium onion minced fine
1/2 cup cider
1/4 cup dry Vermouth
2 cloves garlic
3/4 cup heavy cream
Salt to taste
Peel and core apples and slice into 1/3″ rings. Melt 2 TBS butter in heavy skillet over medium heat and fry rings until they are golden brown. Save four of the nicest ones and chop the rest of the apples and set aside.
Dust the Rooster in flour and fry it in the same pan until both sides are well browned. Add butter as needed as you go along. Do not crowd the pan, brown in stages if necessary. Stir in the chopped apples, shallots, onion then pour in the cider and vermouth. Tuck in the cloves of garlic, cover and simmer for 40-50 minutes.
Heat the cream in a separate pan, and stir into the meat. Turn the meat over and continue cooking on low heat, partially covered for about 30-40 minutes longer, or as long as needed.
Remove the Rooster and keep it hot. Pass the sauce through a food mill or blender. Add the Rooster back to the pan, submerge it in the sauce and place the apple rings on top. Partially cover and reheat over low flame. Eat with good crusty bread.