Rabbit with Onions and Prunes

Tonight’s dinner was inspired by recent brief trips to Morroco and France.

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

  1. 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.
  2. Remove the onions set aside , add the rabbit  to the pot , turning the pieces to allow to brown on all sides
  3. Pour  boiling water over the saffron in a mug
  4. Return the onions and rabbit into a cast iron cooking pot
  5. Pour over the saffron water ,  brandy and add the prunes
  6. Cover , place in the oven and cook for at least 2 hours at 180degC
  7. Allow to rest covered for 30 minutes before serving  .
  8. Serve with warm french bread and peas
This entry was posted in Autumn, November, Wild Food, Winter. Bookmark the permalink.

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