Braised Rabbit with Prunes Catalan Style

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

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The Rabbit

  • 4 rabbit legs and thighs
  • 2 tablespoons olive oil
  • ½ cup


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