Fricasse Of Rabbit With Prunes

Because of our union with Christ, we are not hated. Weakness, wrongdoing, and failings cling to us, yes. But they do not establish who we are. We are the beloved of God. Though sin still exists in our lives, we have the status of the One who gave his life for us and to us – God’s own Son. And because of the love of that Child who now indwells us, we have the ability to change and progress in our Christian walk. Yes, there is still work to do, but as we seek to obey our God we must remember that we can obey him because of who we are. We are God’s beloved children for whom he gave his Son, and to whom he has given his Spirit. As the Bible says, “How great is the love the Father has lavished on us, that we should be called children of God! And that is what we are!” (I John 3:1).

Bryan Chapell

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

INGREDIENTS

12		Ready-to-eat prunes, Agen
		if possible
175		Dry white wine
1	T	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	t	Chopped fresh flat-leaf
		parsley
		Salt and freshly ground
		black pepper

INSTRUCTIONS

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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