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Lapin aux Pruneaux
Rabbit with Prunes
- Serves
4
- Difficulty
Medium
By Anne Willan
Published 1981
The French are not averse to nibbling a simple prune, particularly if it comes from Agen, though more often the prunes are stuffed with prune purée or almond paste. Prunes are baked in pies and cakes, and sweet-sour combinations such as pork, rabbit and even veal with prunes are common throughout France.
Ingredients
Method
Cut the rabbit* in 6 or 7 pieces. Marinate the rabbit: put the pieces in a bowl (not aluminium) and add the marinade ingredients: wine, bouquet garni, onion, carrot and peppercorns. Pour the oil on top. Cover and leave at room temperature, turning occasionally, for 4-12 hours. Alternatively, the rabbit can be marinated in the refrigerator for 1-2 days. Pour boiling water over the prunes, cover