Fricassée of Rabbit and Prunes

Hungary’s production of rabbit meat is second only to France. While not among the core ingredients used in the Hungarian kitchen, many people like this distinctive meat that is high in protein and lower in cholesterol and fat than chicken, beef or pork. This fricassée throws a mélange of flavourful vegetables, along with eggs and cream, into the mix, with the unexpectedly delightful final addition of prunes.