Braised Rabbit with Prunes Catalan Style

Name: Braised Rabbit with Prunes Catalan Style
Yield: Serves 4
Ingredients: 1 cup stock, chicken or mixed chicken and veal; 1 herb bundle; 1 cup aromatic vegetable mix; 2 sprigs fresh tarragon, stemmed, stems and leaves saved; 4 rabbit legs and thighs; 2 tablespoons olive oil; ½ cup good brandy; ½ cup dry white wine; Salt; ½ cup extra virgin green olive oil; 1 teaspoon mild paprika; 4 prunes, pitted; 2 tablespoons fresh fennel leaves, chopped; 1 tablespoon finely grated orange zest Salt; 1 tablespoon black peppercorns; 2 tablespoons almonds, skinned; 1 clove fresh garlic, peeled; ¼ cup fresh pine nuts, toasted

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Ingredients

The Rabbit

4 rabbit legs and thighs
2 tablespoons olive oil
½ cup

Main course
Gluten-free

Method

Season the rabbit legs. Put the olive oil in a nonreactive skillet and heat it to medium. Put the legs in the hot oil and turn them a couple of times to lightly brown them on both sides. Turn off the heat, pour in one-quarter of the brandy and flame it. Then add the white wine and cook another 2 minutes. Put the vegetable mix around the rabbit legs, and add the tarragon stems and herb bundle. C