In Marrakech I had a lovely lamb with onion and prune tagine heaped with saffron-sweet caramalised onions. It was so good I had it two days running. I wondered if it had been inspired by a classic French dish – Rabbit with prunes.
Although I have cooked with Rabbit successfully before in Barley Stew and with Chorizo and Mushrooms , my last encounter did not go well , so badly in fact it got binned it smelt bad . So it was with some trepidation I experimented with this dish. Jointing the rabbit is hard it smells pretty strong and meaty.
The results were worth the risk , tender melt in the mouth rabbit, soft onions and sweet prunes with just a hint of alcohol from the brandy. Dish wipingly delicious
Rabbit with Onion and Prunes
1 large rabbit jointed
5 onions finely sliced
10 strands of saffron
50ml of french brandy
25 dried prunes
2 pints of boiling water
1 tbsp of butter
- Fry the onions in half the butter on the hob in a cast iron pot, cover and occasionally stir . Cook for long enough to allow the onions to soften & caramalise.
- Remove the onions set aside , add the rabbit to the pot , turning the pieces to allow to brown on all sides
- Pour boiling water over the saffron in a mug
- Return the onions and rabbit into a cast iron cooking pot
- Pour over the saffron water , brandy and add the prunes
- Cover , place in the oven and cook for at least 2 hours at 180degC
- Allow to rest covered for 30 minutes before serving .
- Serve with warm french bread and peas