Lapin aux Pruneaux D’Agen

Name: Lapin aux Pruneaux D’Agen
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: France
Ingredients: 2 cloves of garlic, crushed, peeled and chopped; 150 g lardons; sea salt; 2 sticks of celery, chopped; 1 bay leaf; 2 sprigs of thyme; 24 button onions; 2 tbsp olive oil; freshly ground black pepper; 25 g flour; 75 ml brandy or Armagnac; 1.5 kg rabbit joints; 24 Agen prunes; 500 ml red wine

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

Rabbit remains a staple ingredient in the southwest, where hunting game has been a way of life for many centuries. This recipe, with fat dark Agen prunes, relies on slow, gentle cooking to release the contrasting flavours.

Ingredients

1.5 kg rabbit joints
24 Agen prunes
500 ml red wine

Europe
France
Main course
Mediterranean

Method

Place the rabbit and prunes in two separate dishes, cover each with the wine and leave to marinate overnight.

Heat the olive oil in a flameproof casserole dish, fry the lardons, then remove and place to one side. Take the rabbit pieces from the marinade and fry them gently until brown.

Photos

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Part of

Meat, Game & Poultry

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