Rabbit With Prunes

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If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating.

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Steps

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In a small glass or ceramic bowl , macerate the prunes in the cognac for at least 1 hour.

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In another bowl , combine the rabbit , olive oil , thyme , bay leaves and enough white wine to cover , and chill mixture , covered , overnight.

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Transfer rabbit with a slotted spoon to a plate , reserving marinade.

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Pat it dry and season.

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Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.

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Add onion and cook until softened.

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Add rabbit and any juices that have accumulated and 2 tblsps flour , and cook mixture , turning rabbit to coat with flour , for 3 minutes.

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Add marinade , 1 / 3 of prunes , including 1 tblsp of cognac , broth , garlic , shallot , tomato paste and season.

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Bring to the boil and simmer , covered , for 20-25 minutes , or until rabbit is tender.

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Add reserved liver , chopped , and simmer 5 minutes.

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Transfer rabbit and prunes with slotted spoon to a plate.

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Skim cooking liquid , strain it into another pot and add crme fraiche , rabbi.

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Ingredients

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prune, cognac, rabbit, olive oil, dry white wine, dried thyme, bay leaves, butter, onion, flour, beef broth, garlic, shallot, tomato paste, creme fraiche