Rabbit in Prune Sauce

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

1	rabbit, cut into pieces
12	prunes, stones removed
50 g	raisins
5 tbsp	cognac
	salt and freshly ground black pepper
	mustard
60 g	bacon, sliced
12	shallots, halved
1	onion, chopped
2 glass(es)	red wine
1 sprig(s)	fresh thyme, finely chopped leaves
	butter

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr 10 min Resting time: ca. 3 hrs / Grade of difficulty: medium / Calories per portion: n/a

In a bowl, mix together the prunes, raisins and cognac. Allow to steep for 3 hours. Stir occasionally.

Season the rabbit pieces with salt and pepper.

In a roasting pan, heat the butter. Add the bacon, shallots and the rabbit pieces. Sear over high heat from all sides until browned. Remove from the pan. Slightly coat the rabbit pieces with mustard. Cover and set aside.

Place the onions into the pan and fry over medium heat until lucent. Return the rabbit pieces and pour in the wine. Season with thyme, salt and pepper. Cover and cook over low heat for 30 minutes, turning occasionally. Stir in the shallots, raisins and prunes and cook for 30 more minutes or until the rabbit is tender. Stir in the bacon, check seasoning and correct, if necessary.

Serve with noodles or polenta.