Compôte of Rabbit with Prunes

Preparation info

  • Serves

    8

    as a first course
    • Difficulty

      Medium

Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

This quite delectable compôte is one of Lucien Vanel’s, from his restaurant in Toulouse. Paula Wolfert has adapted it in ‘The Cooking of South-West France’ 1988. It is like a super-light rillette and quite superb spread on toast.

Ingredients

Method