Lapin aux pruneaux

6 servings

Ingredients

Quantity Ingredient
1 Rabbit
6 ounces Prunes
1 tablespoon Oil
7 fluid ounce Red wine
10 fluid ounce Broth (stock)
1 Clove garlic (crushed)
Bouquet garni
Salt & pepper
1 tablespoon Chopped parsley
4 ounces Lardons *
½ ounce Butter
½ ounce Flour
5 fluid ounce Red wine
1 large Bouquet garni
1 medium Onion, coarsely chopped
1 medium Carrot, coarsely chopped
6 Peppercorns slightly crushed
1 tablespoon Oil

Directions

MARINADE

LAPIN A LA FLAMANDE VARIANT

Cut the rabbit into 6 or 7 pieces. Marinate the rabbit: put the pieces in a bowl (not aluminium) and add the marinade ingredients, wine, bouquet garni, onion carrot and pepper corns. Pour the oil on top. Cover and leave at room temperature, turning occasionally, for 4-12 hours. Alternatively the rabbit can be marinated in the refrigerator for 1-2 days. Pour boiling water over the prunes, cover and leave to soak for about three hours.

Drain the rabbit and pat dry with paper towels. In a saut‚ pan or shallow casserole, heat the oil and butter and brown the rabbit pieces on all sides. Remove from the pan, add the onion and carrot from the marinade and saut‚ slightly until soft. Sprinkle the flour over the vegetables, stirring, until the flour browns. Stir in the marinade and red wine and bring to a boil. Add broth, garlic, bouquet garni, salt and pepper. Replace the rabbit pieces, cover and simmer for 25 mins. Transfer them to another shallow casserole and strain the sauce over the rabbit, pressing hard on the vegetables. Drain the prunes, add them to the rabbit, cover and simmer for 10-15 mins or until rabbit and prunes are tender.

Transfer the rabbit to a serving dish and spoon the prunes on top. If necessary, boil to reduce the sauce until it just coats a spoon; taste for seasoning and spoon it over the rabbit. Sprinkle with parsley just before serving.

Variant for Lapin … la Flamande With the prunes, add lardons - * bacon cut in cubes or finger shapes (lardons)

Blanch the bacon if it is salty, and saut‚ lightly in butter before adding them to the rabbit for the last 10-15 mins of cooking.

Submitted By IAN HOARE On 10-12-95

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