This is a delicious tried and tested receipe. The only hurdle is to find rabbit. It tastes even better then next day!
Ingredients
- 1 rabbit cut in pieces (approx. 1.5 kg) or the equivalent weight in chosen pieces (thighs and shoulders)
- Butter (1 Tbsp) and olive oil (3 Tbsp)
- 1 white onion, chopped or 3-4 small shallots
- Mushrooms (white champignons, approx. 200g, washed and roughly chopped)
- Lardons (bacon cut in small sticks, approx. 150g)
- Dried prunes (destoned, approx. 20)
- Flour (2 Tbsp)
- Black pepper
- Tarragon (1 Tbsp dried, 2 Tbsp fresh, can be replaced by fresh thyme)
- Dry white wine (2 dl)
- Stock (to cover)
What to do
- Brown the rabbit pieces in a Dutch oven (cocotte) in the oil.
- Add the flour and let the rabbit cook for about 10 mintues, turning from time to time
- Turn down the heat and add the shallots, cook about 3-5 minutes until soft
- Add the lardons, the mushrooms and the prunes, cook 3 mintues
- Add the white wine, bring to a simmer and let evaporate a few mintus
- Add the stock so that the meat can simmer, but not too much that it becomes a soup
- After approx. 45-60 minutes, add the butter and the tarragon
Serve with potatoes or pasta (tagliatelle or pappardelle for example) and haricots verts.
