Incredibly aromatic rabbit meat with prunes and red wine. A true feast that will delight any gourmet.
Ingredients
Marinade:
- Rabbit legs, 2 pieces
- Rabbit saddle, 1 piece
- Onion, 2 pieces
- Garlic, 4 cloves
- Wine vinegar, 1/2 cup
- Oil, 3 tablespoons
- Salt, 1 teaspoon
- Classic game seasoning, 2 tablespoons
Prunes:
- Dried prunes, 1 cup
- Dry red wine, 3/4 cup
Remaining:
- Clarified butter, 1 tablespoon
- Sauce:
- Water, 3 tablespoons
- All-purpose flour, 1 tablespoon
- 18% cream, 1/2 cup
Preparation
- In a pot, combine chopped onion, crushed garlic, game seasoning, oil, vinegar, and salt.
- Rub the rabbit with the marinade. Set aside in the refrigerator overnight.
- Soak the prunes in wine in a bowl and set aside overnight.
- The next day, melt butter in a roasting pan and transfer the rabbit with the marinade into it. Pour in the wine from the prunes. Fry over low heat for about one and a half hours.
- Half an hour before the end, add the prunes and continue simmering covered. In a cup, mix flour with cream and water. Pour into the cooking liquid and simmer over low heat until thickened. The sauce is ready.
