Rabbit in Red Wine With Prunes

Name: Rabbit in Red Wine With Prunes
Total time: 1 h
Yield: 4 servings
Cuisine: french
Ingredients: 1/4 pound extra-large pitted prunes; 2 cups dry red wine; 4 strips thick-cut bacon; 1 tablespoon peanut or vegetable oil; 1 rabbit, cut up; Flour for dredging; 4 leeks, sliced and thoroughly washed to remove grit; 3 carrots, sliced; 1 clove garlic, minced; 1 cup chicken stock (preferably homemade); 1/2 teaspoon thyme; Freshly ground pepper

By Moira Hodgson

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; SOME PRUNES CAN BE SHOW STOPPERS

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Ingredients

Yield:4 servings

¼pound extra-large pitted prunes
2cups dry red wine
4strips thick-cut bacon
1tablespoon peanut or vegetable oil
1rabbit, cut up
Flour for dredging
4leeks, sliced and thoroughly washed to remove grit
3carrots, sliced
1clove garlic, minced
1cup chicken stock (preferably homemade)
½teaspoon thyme
Freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Simmer the prunes over low heat in one cup wine for 20 minutes. Set aside.
Step 2
Chop the bacon into half-inch strips. Saute in a large casserole until golden. Remove with a slotted spoon and drain on paper towels.
Step 3
Empty out the bacon fat. Add the peanut oil and heat. Dredge the pieces of rabbit lightly with flour and brown them, a few at a time, in the oil. Add the leeks and carrots. Brown lightly, then add the garlic and cook for two minutes, stirring.
Step 4
Return the rabbit pieces to the pan. Add the prunes, with their juice, the remaining wine and the chicken stock. Season with thyme and pepper. Simmer, covered, for 20 minutes. Add the bacon and continue cooking for 10 minutes, or until the rabbit is tender. If the stew is too dry, add a little stock or water.