Rabbit roast with Quebec apples

Preparation

1. Lay out each saddle of rabbit, season with salt and pepper, add some of the grey shallots and a little thyme, then roll up and tie. In a casserole dish, brown the saddles in the olive oil and butter. When golden, add the remaining shallots, garlic and apples. Cook for a few minutes until lightly caramelized. Deglaze with cider vinegar.
2. For the mustard sauce, heat the oil, add the garlic, mustard and ice cider. Simmer for a few minutes.
3. Pour the mustard sauce over the saddles, simmer for a few minutes, then cover with the strong cider. Cover the casserole and simmer over medium heat for 30 minutes. Check for doneness, remove saddle and set aside. Strain the sauce, mashing the apples well. Check seasoning and bring to the boil. Reduce the heat, add the saddles and continue cooking for 15 minutes.
4. Fry green onions, mushrooms and bacon in oil. Brown apple wedges in butter. Brush squash slices with olive oil and bake until tender.
5. To assemble the plates, place the squash in the center, add the mushrooms and bacon. Place the saddle of rabbit and finish with 3 apple wedges and 1 sprig of fresh thyme. Pour over the cooking sauce and serve hot.