Rabbit With Prunes
If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating.
INGREDIENTS
Nutrition- 1lb pitted prune
- 3
- 1⁄2cup olive oil
- 1
- 2small bay leaves
- 1
- 2tablespoons flour
- 1cup beef broth
- 1tablespoon minced garlic
- 1tablespoon minced shallot
- 1teaspoon tomato paste
- 1⁄2cup creme fraiche
DIRECTIONS
- In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
- In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
- Transfer rabbit with a slotted spoon to a plate, reserving marinade.
- Pat it dry and season.
- Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
- Add onion and cook until softened.
- Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
- Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
- Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
- Add reserved liver, chopped, and simmer 5 minutes.
- Transfer rabbit and prunes with slotted spoon to a plate.
- Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
- Simmer until rabbit is heated through.