Le Lapin aux Pruneaux d’Agen

Name: Le Lapin aux Pruneaux d’Agen (Rabbit with prunes)
Yield: Serves 6
Cuisine: French
Ingredients: salt, pepper; 575 ml (1 pt) red wine; 1 tablespoon vinegar; 2 tablespoons oil; a 1.5 kg (3¼ lb) rabbit, cut into pieces; 24 button onions; 1 carrot; 20–24 prunes (Agen); 2 tablespoons goose or pork fat; bouquet garni; 1 onion; 2 carrots, sliced; 1 clove garlic, chopped; 125 g (4 oz) fresh belly of pork; 300 ml (½ pt) stock; 1 tablespoon flour

Rabbit with prunes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

The famous prunes made in the valleys of the Lot and Garonne go wonderfully well with rabbit and this is a ragout to be found with variations all over the South-West.

Ingredients

20–24 prunes (Agen)
575 ml (1 pt) red wine
a

Europe
France
Stew
Mediterranean

Method

Soak the prunes overnight in half the red wine, and marinate the rabbit pieces in the remainder, with the sliced carrot, onion, vinegar and oil and plenty of freshly ground black pepper.

Next day cut the pork belly into strips and brown it in the fat in a casserole. Take it out of the fat with a slotted spoon and set it aside. Brown the rabbit pieces all over and set them aside. Brown t