Name: Fricasse of Rabbit with Prunes
Ingredients: 12 Ready-to-eat prunes; (Agen, if possible); 175 ml Dry white wine; 1 tb Olive oil; 4 Skinned rabbit legs; each cut into; Two pieces and trimmed; 100 g Unsalted butter; 3 Shallots; finely chopped; 6 Whole almonds; blanched and ground; ; (around 1 heaped; ; tbsp); 3 Garlic cloves; finely chopped; 100 g Pine nuts; 1 Dsp aged balsamic vinegar; (optional); 12 Fresh sage leaves; 2 ts Chopped fresh flat-leaf parsley; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Food &, Drink	4	servings

INGREDIENTS

12		Ready-to-eat prunes; (Agen, if possible)
175	ml	Dry white wine
1	tb	Olive oil
4		Skinned rabbit legs; each cut into
		Two pieces and trimmed
100	g	Unsalted butter
3		Shallots; finely chopped
6		Whole almonds; blanched and ground
		; (around 1 heaped
		; tbsp)
3		Garlic cloves; finely chopped
100	g	Pine nuts
1		Dsp aged balsamic vinegar; (optional)
12		Fresh sage leaves
2	ts	Chopped fresh flat-leaf parsley
		Salt and freshly ground black pepper

INSTRUCTIONS

1 Place the prunes in a small non- metallic dish, pour over the wine and
leave to soak for at least 8 hours, or overnight is best, then drain and
the reserve the soaking liquid.
2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof
casserole with a lid. Season the rabbit pieces with salt. Add the olive oil
to the pan, then add the rabbit - you may have to do this is batches and
fry until lightly browned all over, turning once. Remove from the pan and
set aside.
3 Add the butter to the pan and then quickly stir in the shallots, ground
almonds, garlic and pine nuts. Continue to cook, stirring for about 5
minutes until evenly golden brown.
4 Add the balsamic vinegar to the pan, if using and allow to reduce almost
completely, then pour in the reserved soaking liquid and use to de-glaze,
scraping the bottom with a wooden spoon. Add the sage and continue to
reduce until only a couple of tablespoons of syrupy liquid is left.
5 Return the rabbit to the pan with the prunes. Cover with the lid and bake
for 10-12 mins until the rabbit is just tender, switch off the oven and
leave for 15 mins. Season and scatter over mounds of parsley to serve.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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