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11 January, 2015

Rabbit and Prunes

Rabbit and Prunes
Posted in : Meat, Soups, Stews & Casseroles, Wild Game Foods on
by : alansimmons
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Rabbit and Prunes
 
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Ingredients
  • 1 Large Rabbit or two small ones.
  • 150+ grams of pitted prunes
  • 1 tablespoon butter
  • 1 cup of red wine
  • 2 cups of chicken stock
  • 1 clove of garlic
  • 1 large spoon oil
  • 1 large spoon of flour
  • salt and pepper to taste
  • lots of fresh parsley
  • Marinade.
  • 2 cups of red wine
  • large bunch of herbs as a bouquet garni
  • 1 onion chopped
  • 1 carrot chopped
  • 1 teaspoon of crushed black peppercorns
  • large spoon of oil
Instructions
  1. From a recipe book called 'Bistro'
  2. You can also use chicken or other game meats such as venison.
  3. Chop the rabbit up into small pieces and add to the marinade, cover and refrigerate for 1 - 3 days.
  4. Pour boiling water over the prunes, cover and leave to soak. Remove the rabbit and pat dry, strain the marinade into a jug and save, also save the onion and carrot etc.
  5. Heat oil and butter in a casserole dish and brown the rabbit on all sides. Remove rabbit and then add onion, carrot, brown and then stir in the flour, stir constantly until well browned and then add the reserved marinade and red wine. Bring back to boil stirring all the time and then add the stock, prune liquid, bouquet garni, salt pepper, rabbit pieces and cover and simmer for at least 30 mins.
  6. Add prunes and continue simmering until the rabbit is tender.
  7. Transfer rabbit to serving dish, spoon prunes on top and cover, keep warm while you reduce the sauce by boiling madly until it sort of just sticks / coats a spoon.
  8. Spoon the sauce over the rabbit and sprinkle with lots of parsley.