Braised Rabbit with Leeks and Prunes

Name: Braised Rabbit with Leeks and Prunes
Yield: Serves 2
Cuisine: United States
Ingredients: 1 cup stock, chicken or mixed chicken and veal; 1 cup mirepoix; 4 rabbit legs; 1 bouquet garni; salt and freshly ground pepper; ½ cup dry white wine; 1 tablespoon rose or pink peppercorns; 6 young leeks, trimmed and washed; 2 sprigs fresh tarragon, stemmed, stems and leaves saved; 6 prunes, pitted; ½ cup heavy cream; ¼ cup Armagnac or good brandy; 2 tablespoons olive oil

Preparation info

Serves
2

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

If you don’t have young leeks, cut large ones in quarters lengthwise.

Ingredients

4 rabbit legs
salt and freshly ground pepper
2 tablespoons olive oil

Americas
United States
Main course
Gluten-free

Method

Season the rabbit legs. Heat the olive oil in a sauté pan. Add the rabbit and lightly brown the legs on both sides. Pour in the Armagnac and flame it. Put the mirepoix around the rabbit legs; add the tarragon stems and bouquet garni. Cover the pan and cook over low heat for 15 minutes.

Add the stock and white wine. Cover and simmer very slowly until the legs are very tender, about anoth