Braised Rabbit with Prunes
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Category
Dinner
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Cusine
French
What do you need?
How to make?
Ingredients
One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
Salt
Extra virgin olive oil
1 Tbsp butter
3-4 large shallots, sliced, about 1 cup
1 clove garlic, minced
1 cup dry white wine
Freshly ground black pepper
7 ounces
Several sprigs fresh thyme
1 bay leaf
1 rabbit liver
1 Tbsp vinegar
Directions
Heat 3 Tbsp olive oil in a large thick-bottomed Dutch oven on medium-high heat. Add a tablespoon of butter. Pat dry the rabbit pieces, sprinkle all over with salt, and working in batches, brown on all sides in the pan.
Remove the rabbit pieces from the pan. Add the sliced shallots, reduce the heat to medium, and cook for 2 minutes. Add the minced garlic clove and cook for 30 seconds more.
Add the white wine and increase the heat to high. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine boil, until reduced by at least a half.
Lower the heat to low . Arrange the rabbit pieces, prunes, thyme, and bay leaf in the pan. Sprinkle with black pepper to taste.
Cover tightly and let cook for 45 minutes.
Purée the rabbit liver with 1 Tbsp of vinegar . Remove the rabbit pieces, prunes, thyme sprigs, and bay leaf from the pot to a serving dish.
Whisk the puréed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes. Then drizzle the sauce over and around the rabbit and prunes.
Great served over egg noodles.