Lapin saute aux pruneaux (Sauteed rabbit with prunes)

Name: Lapin saute aux pruneaux (Sauteed rabbit with prunes)
Total time: 1 h
Yield: Four servings
Cuisine: french
Ingredients: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces; 1/2 cup coarsely chopped carrots; 1/2 cup coarsely chopped onions; 1/2 cup coarsely chopped celery; 1/4 cup red-wine vinegar; 2 cups dry red wine; 4 sprigs fresh parsley; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 bay leaf; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons flour; 1/2 cup fresh or canned chicken broth; 3/4 pound packaged pitted prunes, about 30

By Craig Claiborne and Pierre Franey

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

Featured in: FOOD; THE RABBIT ARRIVES

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Ingredients

Yield:Four servings

1young rabbit, about 2½ pounds, cleaned weight, cut into serving pieces
½cup coarsely chopped carrots
½cup coarsely chopped onions
½cup coarsely chopped celery
¼cup red-wine vinegar
2cups dry red wine
4sprigs fresh parsley
2sprigs fresh thyme or ½ teaspoon dried
1bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
2tablespoons olive oil
1tablespoon butter
2tablespoons flour
½cup fresh or canned chicken broth
¾pound packaged pitted prunes, about 30

Ingredient Substitution Guide

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Preparation

Step 1
In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper. Cover and refrigerate. Let stand overnight or up to 24 hours, turning the pieces occasionally.
Step 2
Drain and reserve the strained liquid. Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
Step 3
Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until nicely browned on one side, about four or five minutes. Turn the pieces and cook until browned on the second side.
Step 4
Scatter the reserved vegetables in the casserole and stir. Cook briefly and pour off all fat.
Step 5
Sprinkle the rabbit pieces with flour and stir. Add the reserved marinating liquid and stir. Add the broth. Bring to the boil and cover. Cook about 20 minutes and add the prunes. Cover and cook 20 minutes. Serve.