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.
