Wild Rabbit Stew with Prunes and Armagnac (Lapin aux pruneaux)
Main Dishes | European cuisine
⏳ Time
50 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Recipe by John Smith.
Ingredients
- Prunes - 3.5 oz
- Rabbit - 1 piece
- Shallot - 4 pieces
- Garlic - 3 heads
- Bacon - 5.3 oz
- Pickled pearl onions - 12 pieces
- Chicken Broth - 1 qt
- Armagnac - 1 fl oz
- Thyme - to taste
- Wheat Flour - 5 tablespoons
- Salt - to taste
- Vegetable Oil - 0 fl oz
- Ground Black Pepper - to taste
- Butter - 0.9 oz
- Cream (40%) - 3 fl oz
- Tomato Puree - 5.3 oz
- Dry White Wine - 1 cup
Step by Step guide
Step 1
Cut the rabbit into pieces and lightly sprinkle with flour, salt, and pepper.
Step 2
In a skillet, heat a small amount of butter and vegetable oil and lightly brown the pieces of rabbit.
Step 3
In another pot, fry the chopped bacon, stirring, until browned and the fat is fully rendered. Then add the pearl onions and lightly sauté. Add the shallots and garlic and sauté until soft.
Step 4
Pour the Armagnac (or brandy) over the rabbit and ignite. When the flames subside, add the prunes and white wine, bringing to a gentle boil.
Step 5
To the bacon, add the tomato puree, onions, shallots, and garlic. Pour in the broth and bring to a gentle boil. Then add the pieces of rabbit and thyme, and simmer on low heat for about 40 minutes until tender. If the sauce is too thick, add a little water.
Step 6
Before serving, add the cream, season with salt, and serve garnished with parsley.
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