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

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

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