Rabbit in Rosé Wine with Prunes
Main Dishes • European
Description
Rabbit in Rosé Wine with Prunes
Ingredients
- Rabbit 1 piece
- Prunes 6 pieces
- Rosé Dry Wine 25 fl oz
- Allspice berries 15 pieces
- Rosemary 2 sprigs
- Dijon Mustard 0 oz
- Coarse Salt a pinch
- Clarified Butter 2 tablespoons
Step-by-Step Guide
Step 1
Cut the rabbit into serving pieces. Place allspice berries at the bottom of a fireproof pot. Remove the leaves from one sprig of rosemary and add them to the bottom of the pot as well.
Step 2
Lay out the rabbit, thoroughly coating each piece with mustard, and place prunes between the pieces, sprinkling with leaves from the second sprig of rosemary. Lightly salt, then pour in the wine (enough to almost completely cover the meat).
Step 3
Cover the pot with a lid and place it in a preheated oven at 355°F. Cook for 30–40 minutes, then remove the lid (the wine should have reduced by half during this time), place small pieces of butter on the rabbit, and brown the meat. This will take another ten to fifteen minutes.
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