Rabbit with Wine and Prunes
Main Dishes • Italian
Description
Rabbit with Wine and Prunes
Ingredients
- Prunes 5 oz
- Rabbit 5 lbs
- Shallot 5 oz
- Celery stalk 1 piece
- Carrot 1 piece
- Onion 1 piece
- Butter 0 oz
- Dry White Wine 0 qt
- Cognac 0 fl oz
- Malt Vinegar 0 fl oz
- Mustard Greens 2 tablespoons
- Black Currant Jam 1 tablespoon
- Thyme 1 piece
- Bay leaf 1 piece
- Ground clove 3 pieces
- Green peppercorns 6 pieces
- Ocean salt 1 teaspoon
- Fresh Rose Hips 3 sprigs
- Parsley 2 sprigs
Step-by-Step Guide
Step 1
Finely chop the carrot, celery, and onion, add parsley, rosemary, bay leaf, peppercorns, cloves, pour in the wine and vinegar.
Step 2
Wash the rabbit, pat dry with a paper towel, cut it up and place it in the marinade. Refrigerate for 1 hour.
Step 3
Soak the prunes in cognac for 30 minutes.
Step 4
Remove the rabbit from the marinade, dry with a paper towel, and place it in a skillet with heated butter and shallots.
Step 5
After 5 minutes, add the prunes and simmer for 20 minutes. Transfer the contents to a plate. Do not wash the skillet.
Step 6
Blend half of the marinade into a puree, adding 6 prunes. Combine with the remaining marinade and reduce in the skillet where the rabbit was cooked.
Step 7
Season with thyme, mustard, jam, and salt. Add a bit more butter.
Step 8
Return the rabbit to the skillet and warm for 2 minutes.
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