Rabbit with Prunes
Rabbit can dry out easily, so this kind of steaming is perfect for this delicate meat. It’s simply delicious with prunes and mushrooms.
Ingredients
- 1 cup prunes
- ¼ cup red wine
- 4 tsp salt
- 1 tsp black pepper, ground
- 1 tsp thyme
- ½ tsp cinnamon, ground
- 1 rabbit cut into 6 pieces
- 6 slices bacon
- 4 shallots
- 2 cups button mushrooms
Method
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1
Place prunes in a bowl with wine. Stir well and set aside.
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2
Mix salt with spices. Rub all over the rabbit pieces.
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3
Choose a large pan that a cover or plate can fit on top of. Lay bacon in the pan. Place chicken pieces on top of the bacon. Place pan on medium-low heat and cover.
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4
Cook for 15 minutes (the bacon should be melted). Flip the rabbit and bacon. Place whole shallots around the rabbit. Return cover to the pan, slightly ajar.
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5
Cook 15 more minutes, flip the rabbit and place mushrooms around it. Cover partially and cook for 10 minutes more.
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6
Add prunes and flip all ingredients. Cover and cook another 5 minutes. Serve with mustard.
A variation of the Duck Legs with Cauliflowers from The Spice Trekkers Cook at Home
