Rabbit and Prunes in White Wine
recipe
Rabbit and Prunes in White Wine
No commentsIngredients
- 1 rabbit, jointed
- 25g flour, seasoned with salt and freshly ground black pepper
- 2-3 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 100g lardons
- 1 clove garlic, chopped
- 300ml white wine
- 150g pitted California prunes
- salt and freshly ground black pepper
Lardons are thick cut pieces of bacon usually available in large supermarkets. If you can't find them, use thick cut streaky bacon.
Serves:
4
Preparation:
20
Cook Time:
120
Total Time:
140min
Directions
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- Dust the rabbit pieces with the seasoned flour, reserving any un-used flour.
- Heat the oil in a flame-proof casserole and brown the meat gently on all sides. Remove to a plate.
- Add a little more oil if necessary and fry the onion and lardons until soft and the onion turns golden.
- Add the garlic and the leftover flour, stir and cook for minute. Add the wine and prunes, bring to the boil then return the rabbit to the casserole.
- Reduce the heat, cover and cook very gently over a low heat for hours. Alternatively, cook in a preheated //gas mark oven for to hours or until tender.
- Check the sauce before serving. If it is too thin, remove the rabbit and boil to reduce to a syrupy consistency. Season with salt and pepper if necessary.
- Serve with red Camargue rice.
Source: Terry Farris
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