Rabbit with Prunes

Name: Rabbit with Prunes
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; bouquet garni, with 2 sprigs of thyme included; bouquet garni, with 2 sprigs of thyme included; fresh thyme, finely chopped, to decorate; 2 tablespoons oil; 1 tablespoon butter; cup of China tea; 1 rabbit cut into pieces; 4 tablespoons dry vermouth; 300 ml (½ pint) good chicken stock; 3 carrots, cut into small dice; 4 shallots, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

20 prunes
cup of China tea
1 rabbit cut into pieces
2

Starter
Gluten-free

Method

Soak the prunes in the tea overnight or heat them gently together until the prunes soften.

Dry, season and brown the rabbit pieces in the mixture of oil and butter. Place them in a casserole and add the carrots to the pan. Stir until they begin to colour them lower the heat and add the shallots. Keep stirring until the shallots soften, then pour in the vermouth and reduce by half, scrap