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

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

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