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

God’s Holy Spirit creates His people by His Word. We can create a people by other means, and this is the great temptation of churches. We can create a people around a certain ethnicity. We can create a people around a fully-graded choir program. We can find people who will get excited about a building project or a denominational identity. We can create a people around a series of care groups, where each feels loved and cared for. We can create a people around a community service project. We can create a people around social opportunities for young mothers or Caribbean cruises for singles. We can create a people around men’s groups. We can even create a people around the personality of a preacher. And God can surely use all of these things. But in the final analysis the people of God, the church of God, can only be created around the Word of God.

Mark Dever

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”

When culture rushes down on your family and the professing church is trying to imitate the world itself, how will your family keep from being swept away in its path? Only through the Word of God! Family worship, on a daily basis, is your hope that they will stand like steel piers against the prevailing tide... In India there was a custom of throwing babies into the Ganges River as a sacrifice to the gods. If we are unwilling to do any more than merely take our children to church, we might as well be throwing them into the river of the culture. This is an explanation why many children of Christian parents are so often no different than the world’s. They have been given to the gods by their parents – thrown in with hands of neglect.

Jim Elliff