Rabbit With Prunes

Name: Rabbit With Prunes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 lb pitted prune; 1/2 cup cognac or 1/2 cup brandy; 3 lbs rabbit, cut into serving pieces, liver reserved; 1/2 cup olive oil; dry white wine; 1 teaspoon dried thyme, crumbled; 2 small bay leaves; butter; 1 large onion, sliced; 2 tablespoons flour; 1 cup beef broth; 1 tablespoon minced garlic; 1 tablespoon minced shallot; 1 teaspoon tomato paste; 1/2 cup creme fraiche

(1)

Recipe by evelynathens

If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating.

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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb pitted prune
¹⁄₂

cup cognac or 1/2 cup brandy
3

lbs rabbit, cut into serving pieces, liver reserved
¹⁄₂

cup olive oil
dry white wine
1

teaspoon dried thyme, crumbled
2

small bay leaves
butter
1

large onion, sliced
2

tablespoons flour
1

cup beef broth
1

tablespoon minced garlic
1

tablespoon minced shallot
1

teaspoon tomato paste
¹⁄₂

cup 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.

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