Conill Amb Prunes Ipinyons

rabbit with prunes and pine kernels

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


  • 1 rabbit neatly jointed
  • 6 tablespoons of olive oil
  • 1 large onion
  • salt and pepper
  • 2 large ripe peeled tomatoes thyme
  • 1 bayleaf
  • 1 glass of red wine
  • 12 splendid prunes
  • 1 handful pine kernels
  • 2 or 3 slices of lemon


    Cover the bottom of a large pan with oil and fry the rabbit joints, browning them. Hash the onion very fine. Remove the browned rabbit joints and simmer the onion in the same oil; add salt, pepper and the crushed tomatoes and cook on a very low heat for ½ an hour.

    Put the rabbit back in the pan, add thyme, the bayleaf, and cook in this for 1½ hours, either on top of the stove, covered, or in earthenware in the oven. After 1 hour lubricate with the glass of red wine.

    While the rabbit joints are cooking, chop the almonds and pound them to a paste with a little salt, in the mortar, with the garlic and peppercorns. This picada is added to the dish ¼ of an hour before it is ready.

    Soak the prunes unstoned for an hour, then simmer them barely covered with water in a little pan with lemon slices, for half an hour with the pine kernels added at half time. Drain and add to the rabbit’s sauce a few minutes before serving, the, picada having already been put in.

    This dish has a beautiful dark colour. Prepared by Senyora Solé in the restaurant Pi at Vendrell, perfectly delicious, it was confided in the above details to Irving Davis.