Rabbit with Prunes

Name: Rabbit with Prunes
Yield: Serves 4
Cuisine: France
Ingredients: salt and pepper; 1 tbsp chopped parsley (for sprinkling); 1 onion, coarsely chopped; ½ cup/125 ml red wine; large bouquet garni; 2 tbsp/15 g flour; 1 tbsp butter; 1 tbsp oil; 1 rabbit (2-2½ lb/1 kg), cut in pieces; 6 peppercorns, lightly crushed; 6 oz/175 g prunes; 1 cup/250 ml veal stock; 1 cup/250 ml red wine; 1 clove garlic, crushed; 1 carrot, coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Rabbit and prunes are a classic combination, appearing in many recipes. Boiled new potatoes or noodles go well with this dish.

Ingredients

1 rabbit (2-2½ lb/1 kg), cut in pieces
6

Europe
France
Dinner
Mediterranean

Method

To marinate the rabbit: Pack the pieces in a deep bowl, layering them with onion, carrot and bouquet garni. Sprinkle with peppercorns and pour over the wine and oil. Cover and refrigerate for 12-24 hours, turning the rabbit pieces occasionally.
Pour boiling water over the prunes and leave them to soak until cool. Drain the rabbit and pat dry with paper t