I’ve often been impressed and surprised by the excellent recipes from the BBC’s food section. Forgetting that the days of dull, unimaginative English cuisine are long gone and chefs like Jamie Oliver are showing Americans a thing or two.
I miss rabbit when I’m in the States and BBC’s recipe for rabbit stew with prunes was inspiring and perfect! I bought two rabbits and barely flinching, I cooked the heads along with the rest because “you don’t know what you’ve got til it’s gone.” Anyway M. Parret has a thing for rabbit head 🙂
One of the rabbits was quite a bit larger than the other. I worried about them fitting inside my tajine but it worked. Prunes soaked in cognac, a full bottle of red wine, lardons, herbs and carrots; a few of my favorite things 🙂
Rabbit Stew with Prunes
1 cup dried prunes, coarsely chopped
1/4 cup brown sugar
3 tbsp Cognac
2 cleaned rabbits, cut up, with or without heads
Salt and pepper
3 tbsp olive oil
1/2 cup lardons
1 onion, halved and sliced
4 large garlic cloves, chopped
2 large carrots, sliced
2 celery branches, sliced
2 thyme springs
2 bay leaves
1 bottle red wine
1 cup chicken broth
Mix the prunes, sugar and cognac together in a small bowl, set aside and allow to soak for about and hour.
Season the rabbits, including the liver with salt and pepper, dust with flour, then brown in a large skillet with the olive oil. Remove and set aside. Add the lardons, onion, garlic, carrots and celery to the skillet and cook until the lardons begins to brown. Add the thyme, bay leaves, red wine, broth and soaked prunes with liquid to the skillet. Bring to a boil and simmer for about 10 minutes.
Place the rabbit pieces on the bottom of a stove top tajine or stove top casserole with lid. Pour over the sauce, cover and simmer for 2 hours, stirring occasionally.