Name: La Compote de Lapin aux Pruneaux (Potted rabbit with prunes)
Yield: Serves 6
Cuisine: French
Ingredients: 400 ml (¾ pt) of dry white wine; 3 sprigs parsley; 6 tablespoons olive oil; 2 carrots, sliced; salt, pepper; 1 large onion, sliced; approx 400 ml (¾ pt) chicken stock; 125 g (¼ lb) fresh pork fat, cubed; 2 teaspoons French mustard; 350 g (12 oz) big prunes; 575 ml (1 pt) weak tea; 1 rabbit, weighing about 900 g-1 kg (2–2¼ lb); 2 bay leaves; sprig of thyme and of rosemary; 1 clove garlic, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

1 rabbit, weighing about 900 g-1 kg (2–2¼ lb)

Method

Wash and dry the rabbit and cut it into pieces. Slice the onion and carrots. Put the meat and vegetables into a bowl with the oil and wine, the herbs tied into a bunch and the garlic. Leave to marinate overnight, or for at least 12 hours.

Soak the prunes in the warm tea for about 3 hours so that they plump up, then bring them to the boil and let them barely simmer for 10 minutes. Leave