Agen prunes rabbit

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• Choose a hot meal Agen prunes rabbit Chicken and Agen prunes pastry Goat’s milk cheese, Agen prunes and bacon tart Lamb and Agen prunes Tajine Monkfish and Agen prunes brochettes Pork chops with Agen prunes Potaotes stuffed with Agen prunes
• Choose a sweet Verrine de riz au lait aux pruneaux d’Agen Agen prunes corn meal cake Agen prunes pound cake Agen prunes tart Breton Far with Agen prunes Chocolate and Agen prunes fondant cake

• 6 servings
• Preparation time: 30 minutes
• Cooking time: 2 hours
• Grade of difficulty: facile

Ingredients:

• 1 rabbit (roughly 2kg)
• 4 onions
• 2 carrots
• 1 tablespoons of red wine vinegar
• 4 tablespoons of oil
• 1,25 L of red wine
• 1kg of Agen prunes
• 70g butter
• 150g bacon
• 1 dozen of small onions
• 2 tablespoons of flour
• 1 clove of garlic
• 1 branch of thyme
• 1 bay leaf
• 3 parsley leaves
• Salt and peppercorns

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• The day before, cut the rabbit, keep the liver and pour the vinegar over it. Cut carrots and onions. Put rabbit and vegetables in a terrine with some peppercorns, the rest of vinegar and 2 tablespoons of oil. Mix and put half of red wine. Put Agen prunes into the rest of red wine.
• The day after, strain and sponge the rabbit. Melt butter in a deep pan, add 2 tablespoons of oil and put the rabbit. Brown it and remove from the oven.
• Brown diced bacon with onions, add the rabbit, powder with flour, brown and pour wine with Agen prunes.
• Add garlic, thyme, bay and parsley and pour marinade remains. Cover and cook on a low oven for an hour.
• Add Agen prunes, cook for 30 minutes. Add the grilled liver.
• Dress the rabbit on a plate with onions and prunes around, pour sauce and parsley.

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