Compôte of Rabbit with Prunes

Name: Compôte of Rabbit with Prunes
Ingredients: 1 shallot, sliced; 250 ml (scant ½ pint) olive oil,; 1 carrot, sliced; 3 medium-sized onions, peeled and thinly slice; 500 ml (scant pint) dry white wine; 1.50 kg (3¼ lb) rabbit joints; lemon juice,; 12 prunes; tea; 1.5 litres (2½ pints) chicken stock; bouquet garni; 150 ml (¼ pint) double cream; 15 young sorrel leaves shredded; 1 clove garlic, halved; 140 g (5 oz) salt pork cut into lardoons, (blanched if necessary); oil; 2 teaspoons dijon mustard

Preparation info

Serves
8
as a first course

Difficulty
Medium

Appears in

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

Starter
Gluten-free

Ingredients

Method