Braised Rabbit with Prunes
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Ingredients
-
3 14 lbs
rabbit
(cut into six to eight serving parts)
-
salt
-
olive oil
-
1 tbsp
butter
-
3 12
shallot
(sliced about 1 cup)
-
1 clove
garlic cloves
(minced)
-
1 cup
dry white wine
(chicken stock with a tablespoon of vinegar)
-
black pepper
(freshly ground)
-
7 ozs
dried plum
(pitted prunes)
-
1 sprig
fresh thyme
-
1
bay leaf
-
1
rabbit
(liver optional should be sold with)
-
1 tbsp
vinegar
(optional)
Preparation
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