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Ingredients
- 180 ml (3/4 cup) whole prunes, pitted
- 125 ml (1/2 cup) hot water
- 80 ml (1/3 cup) port
- 1 rabbit, about 1.4 kg (3 lb), cut into pieces
- Salt and freshly ground black pepper
- 125 ml (1/2 cup) all-purpose flour
- 45 ml (3 tbsp) vegetable oil
- 30 ml (2 tbsp) butter
- 1 medium onion, thinly sliced
- 3 garlic cloves, chopped
- 250 ml (1 cup) red wine
- 250 ml (1 cup) chicken broth
- 2 sprigs of fresh thyme
- 1 bay leaf
- 30 ml (2 tbsp) redcurrant jelly
- 180 ml (3/4 cup) bacon, diced
- 60 ml (1/4 cup) raspberry vinegar
- 30 ml (2 tbsp) chopped parsley
Preparation
- Place the prunes in hot water for about 30 minutes to plump up.
- Drain and add the port. Set aside.
- Season the rabbit with salt and pepper, and coat with flour.
- In a Dutch oven, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat. Brown the meat on all sides. Set aside on a plate.
- Wash the Dutch oven.
- Heat the remaining oil and butter over medium-high heat.
- Sweat the onion, without browning, for 2 to 3 minutes.
- Add the garlic and cook for another minute, stirring constantly.
- Add the wine and the broth.
- Place the rabbit back into the Dutch oven.
- Add the thyme and bay leaf.
- Cover and simmer gently for about 40 minutes.
- Add the prunes and port.
- Cover and simmer for about 30 minutes.
- Remove the rabbit and the prunes. Keep warm.
- Add the redcurrant jelly to the sauce and simmer gently, uncovered, for about 5 minutes.
- Meanwhile, in a skillet, sauté the bacon. Remove the excess fat.
- Deglaze with the raspberry vinegar and reduce until no liquid remains.
- Remove from the heat and add the parsley. Set aside.
- Place the rabbit in the sauce for 1 to 2 minutes to reheat.
- Place on a bed of buttered noodles.
- Garnish with the bacon. Serve.
