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Fricasse of Rabbit with Prunes |
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Fricasse of Rabbit with Prunes - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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12
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Ready-to-eat prunes, (Agen, if possible) |
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175 ml
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Dry white wine |
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20 ml
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Olive oil |
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4
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Skinned rabbit legs, each cut into |
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Two pieces and trimmed |
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100 gm
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Unsalted butter |
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3
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Shallots, finely chopped |
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6 whl
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almonds, blanched and ground (around 1 heaped tbsp) |
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3
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Garlic cloves, finely chopped |
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100 gm
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Pine nuts |
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1 dsp
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aged balsamic vinegar, (optional) |
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12
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Fresh sage leaves |
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2 tsp
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Chopped fresh flat-leaf parsley |
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Salt and freshly ground black pepper |
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| Method: |
1 Place the prunes in a small non- metallic dish, pour over the wine and leave to soak for at least 8 hours, or overnight is best, then drain and the reserve the soaking liquid.
2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof casserole with a lid. Season the rabbit pieces with salt. Add the olive oil to the pan, then add the rabbit - you may have to do this is batches and fry until lightly browned all over, turning once. Remove from the pan and set aside.
3 Add the butter to the pan and then quickly stir in the shallots, ground almonds, garlic and pine nuts. Continue to cook, stirring for about 5 minutes until evenly golden brown.
4 Add the balsamic vinegar to the pan, if using and allow to reduce almost completely, then pour in the reserved soaking liquid and use to de-glaze, scraping the bottom with a wooden spoon. Add the sage and continue to reduce until only a couple of tablespoons of syrupy liquid is left.
5 Return the rabbit to the pan with the prunes. Cover with the lid and bake for 10-12 mins until the rabbit is just tender, switch off the oven and leave for 15 mins. Season and scatter over mounds of parsley to serve.
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