| 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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