Le Lapin aux Pruneaux d’Agen

Rabbit with prunes

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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