Rabbit with prunes


    Rabbit with prunes original recipe from Lille

    This is inspired by a recipe of Pierrot de Lille”, a famous chef from the capital of Flanders.

    Ingredients (serves 4):
    – A small rabbit of about 1 kg or pieces,
    – 18 prunes
    – 30 grains of currants,
    – 1 tomato,
    – 2 large shallots,
    – 1 clove garlic,
    – 3 cloves,
    – Thyme, bay leaf,
    – Salt and pepper,
    – 4 or 5 slices of gingerbread
    – 40 g butter with a little oil,
    – 2 tablespoons flour,
    – 3/4 liter of white wine + 3/4 liter of water,
    – Wine vinegar,
    – Six sugar cubes,
    – Of cinnamon powder

    Preparation time: 20 min
    Cooking time: 1:30 min

    Cut the rabbit into pieces and brown on all sides with butter + lard oil. Y blanch minced shallot. Add the crushed tomato, crushed garlic and flour (flour each piece of rabbit 2 sides to help it brown and give it some crunch). Cook 2-3 minutes then pour the white wine and water to height to cover the meat. Add the thyme, bay leaf, cloves, a pinch of cinnamon, salt and pepper. Cover and simmer about 1 hour over low heat. Meanwhile, soak the prunes and raisins in warm water. After one hour, add the ginger bread crumbled in the preparation of rabbit, prunes and raisins. In a saucepan, melt the sugar with a few drops of water to make a caramel. Deglaze with wine vinegar and add two ladles of the sauce over the caramel and then pour over the rabbit.


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