Rabbit with Prunes in Wine Sauce
Rabbit has long been underrated on our side of the ocean — not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner.
Servings: 6
Ingredients:
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1 rabbit (about 3 lb/1.5 kg)
1/4 lb (125 g) prunes
1 cup (250 mL) water
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) each butter and oil
1 cup (250 mL) finely chopped onions
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/3 cup (75 mL) dry red wine
orange peel
Marinade:
1 cup (250 mL) dry red wine
2 tbsp (25 mL) wine or cider vinegar
1 strip orange peel
5 whole peppercorns, cracked
5 whole juniper berries (available in speciality shops and most supermarkets)
2 sprigs thyme or 1/2 tsp (2 mL) crushed dried
2 whole cloves
1 bay leaf
4 sprigs fresh parsley
1/2 cup (125 mL) finely chopped onions
Preparation:
Marinade: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.
Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
Soak prunes in water while rabbit marinates.
Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.
In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside.
Saut?nions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.
Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel.
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