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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating. 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 |
Directions:
1. In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
2. In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
3. Transfer rabbit with a slotted spoon to a plate, reserving marinade.
4. Pat it dry and season.
5. Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
6. Add onion and cook until softened.
7. Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
8. Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
9. Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
10. Add reserved liver, chopped, and simmer 5 minutes.
11. Transfer rabbit and prunes with slotted spoon to a plate.
12. Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
13. Simmer until rabbit is heated through.
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