You will if you try this.............. parboil the rabbit for 25 mins or so strip the meat off the bones, then add two tablespoons of olive oil and 3 chopped garlic cloves and brown the rabbit meat in the oil, when browned, add two tablespoons of tomato puree and fry some more coating the rabbit in the sauce, then add half a pint of dry cider (supposed to be Normandy cider,hence the name of the dish) and let the whole thing simmer for ten minutes,serve with some Parsley on top, it goes well with most things, but is tremendous with bubble and squeak, good with rice, or just some crusty bread a