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Braised Rabbit with Prunes


Braised Rabbit with Prunes Recipe

Ingredients:
  • One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
  • Salt
  • Olive oil
  • 1 Tbsp butter
  • 3-4 large shallots, sliced, about 1 cup
  • 1 clove garlic, minced
  • 1 cup dry white wine (or chicken stock with a tablespoon of vinegar)
  • Freshly ground black pepper
  • 7 ounces (200 grams) pitted prunes (dried plums)
  • Several sprigs fresh thyme
  • 1 bay leaf
  • 1 rabbit liver (optional, should be sold with the rabbit)
  • 1 Tbsp vinegar (optional)
Directions:
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