Braised Steak
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Braised Rabbit with Prunes
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 1 (3- to 3 1/2-pound) rabbit , cut into 6 to 8 serving parts
- Salt
- Extra virgin olive oil
- 1 tablespoon butter
- 3 to 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 g ) pitted prunes (dried plums)
- Several sprigs fresh thyme
- 1 bay leaf
- 1 rabbit liver (optional, should be sold with the rabbit)
- 1 tablespoon vinegar
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