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.
A Message from our Provider:
“Jesus: He’s holding your atoms together”