Braised Rabbit with Prunes

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag