Soak the raisins in the Calvados. Peel and coarsely dice the onions. Season meat with salt and season with pepper. Fry in oil on both sides on 3 or possibly on automatic cooking zone 12 until golden brown and remove from frying pan. Fry the onions in the frying fat on 2 or possibly on automatic cooking zone 8 to 9 until golden brown. Add the paradeis pulp and sauté for 1 minute. Add the Calvados with the raisins and the wine. Boil the liquid completely, add the stock, season with salt and pepper.
Put the rabbit parts in the sauce stock form and cook for 25 to half an hour on 1 or automatic cooking zone 5 to 6, turning from time to time to the other side. Peel apples and cut off the cores in thick slices. Roughly dice the apple slices, add to the rabbit form and cook for another 10 min.
In the meantime, rinse the parsley, pluck, dry well and chop in a universal chopper.
Pour whipping cream to the sauce and bubble up with sauce binder. Season heartily with pepper and sprinkle with parsley.
Serve with potato gratin.
Notes (*) :
Notes (**) :
Addition :
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