Rabbit With Prunes ( Lapin Aux Pruneaux)
2019-12-31 02:15:20
Serves 4
This traditional rabbit stew is great for a casual family meal or can be easily doubled for guests
- 1 rabbit cut into 6 serving pieces
- Enough olive oil to film your saute pan or casserole
- 1 large yellow onion peeled and cut into large dice
- 1 tbs flour
- 2 cups (473ml)beef stock
- 3/4 cup (178ml)dry white wine
- 1 tbs finely sliced shallots
- 1.1/2 tbs finely sliced garlic
- 2 tsp tomato paste
- Bouquet garni of several parsley stalks, bay leaf, thyme sprig tied together between two 2-3 inch pieces of celery.
- Sea salt and freshly ground pepper as needed
- 4 oz large prunes
- 8-10 peeled cipollinii onions or creamer onions
- Put the prunes in cold water to soak for at least 30 minutes.
- Dry the rabbit pieces and then brown them on all sides in the preheated saute with the olive oil.
- Push the rabbit aside in the pan and add the diced onion, stirring them until they are lightly browned.
- Sprinkle both the diced onion and rabbit in the pan with the flour, salt and pepper, stirring or shaking so that both the onion and rabbit are browned with the flour.
- Add all the other ingredients, except the prunes and little onions and simmer for 30 -45 minutes with the pan 3/4 covered with a lid.
- Add the prunes and simmer for another 15-20 minutes- all should be tender.
- In the meantime cook the little onions in boiling salted water until tender.
- Drain the water, add a bit of olive oil or butter and a pinch of sugar and saute until they are golden
- Remove the rabbit, prunes, and mix in with the onions in a warm serving dish.
- Sieve the sauce, and if you need to thin it, add some of the water that the prunes were soaking in.
- If you need to thicken it, make a beurre manie (equal part soft butter and flour mixed togther) and add it to the sauce, stirring it until it becomes the consistency you want.
- Pour the sauce over the rabbit, prunes and onions, and garnish with chopped parsley.
- I sometimes just leave the sauce unsieved and serve it from the pan.
By Mary Bond
Kitchen Detail https://lacuisineus.com/
