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Braised Rabbit With Prunes

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Braised Rabbit With Prunes

Ingredients

  • one 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
  • salt
  • olive oil
  • 1 tbsp butter
  • pepper
  • 3-4 large shallots, sliced, about 1 cup
  • 1 clove garlic, minced
  • 1 cup dry white wine (or chicken stock with a tablespoon of vinegar)
  • freshly ground black pepper
  • 7 ounces (200 grams) pitted prunes (dried plums)
  • several sprigs fresh thyme
  • 1 bay leaf
  • 1 rabbit liver (optional, should be sold with the rabbit)
  • 1 tbsp vinegar (optional)
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Published 2014-09-09 15:28:30 (2 years ago).

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