Original Menu Braised Rabbit with Prunes :: Best Dishes

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Braised Rabbit with Prunes

Classic French instruction of rabbit, braised in white wine with shallots and prunes.

Ingredients :

• One three to 3 1/2 pound rabbit, cut into six to 8 serving components
• Salt
• Extra virgin olive oil
• 1 Tbsp butter
• 3-4 large shallots, sliced, approximately 1 cup
• 1 clove garlic, minced
• 1 cup dry white wine (or chicken inventory with a tablespoon of vinegar)
• Freshly ground black pepper
• 7 oz (two hundred grams) pitted prunes (dried plums)
• Several sprigs clean thyme
• 1 bay leaf
• 1 rabbit liver (non-compulsory, have to be offered with the rabbit)
• 1 Tbsp vinegar (non-obligatory)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H25M

Notes :

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