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Rabbit with Prunes
Lapin aux Pruneaux

Serves: 4 : 4

Macerate the prunes in Madeira wine for 1 hour. Cut the rabbit into pieces. Heat the oil and 2 Tbsp butter in a flameproof casserole. As soon as the butter bubbles, add the pieces of rabbit and brown lightly over a moderate heat. Cut the ham into strips, add to the casserole and fry for 5 minutes. Season to taste with salt and pepper. Add the Madeira and the prunes. Cover and cook over a very low heat for 45 minutes to 1 hour, until tender. Put the pieces of rabbit in a warmed serving dish with the prunes and ham. Bring the sauce back to a boil, then remove from heat and whisk in the remaining butter, a little at a time. Adjust the seasoning and pour the sauce over the rabbit.

Recipe Contributed By

Recipe Category: Other

20 large pitted prunes Available Online
1 1/4 cup Madeira wine
1 young rabbit, about 2 3/4 lbs
1 Tbsp olive oil Available Online
1/4 cup butter
1 slice of cooked ham (5 oz)
Salt and pepper

Items Available For This Recipe