3595 Lapin aux Pruneaux

Method

For this dish, wild or domesticated rabbit are equally suitable.

Cut the rabbit into pieces and marinate for 24 hours in a marinade well flavoured with vinegar.

Drain the pieces, dry them well and season and fry to colour on all sides in butter. Place in a pan and moisten with the strained marinade reduced by half and a little water. Season and add 500 g (1 lb 2 oz) soaked prunes, cover and cook gently in the oven.

When ready, add a few tablespoons of red- currant jelly then place in a deep dish to serve.

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