Free Recipe Fricasse of Rabbit with Prunes
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Fricasse of Rabbit with Prunes Recipe
12 Ready-to-eat prunes; (Agen,
-if possible)
175 ml Dry white wine
1 tb Olive oil
4 Skinned rabbit legs; each
-cut into
Two pieces and trimmed
100 g Unsalted butter
3 Shallots; finely chopped
6 Whole almonds; blanched and
-ground
; (around 1 heaped
; tbsp)
3 Garlic cloves; finely
-chopped
100 g Pine nuts
1 Dsp aged balsamic vinegar;
-(optional)
12 Fresh sage leaves
2 ts Chopped fresh flat-leaf
-parsley
Salt and freshly ground
-black pepper
Fricasse of Rabbit with Prunes Preparation
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. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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