Entrée: France – Lapin aux Pruneaux et à l'Armagnac (Rabbit with Prunes and Armagnac)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 30 min

Total 1 hr 40 min

Ingredients

1 whole rabbit (2–3 lb / 900–1350 g), jointed
Salt and black pepper to taste
4 oz / 115 g bacon lardons or pancetta, diced
2 tbsp (30 ml) butter
1 onion, sliced
2 garlic cloves, minced
1 / 2 cup (120 ml) Armagnac (or cognac/brandy) plus 12–15 prunes soaked in 2 tbsp (30 ml) Armagnac
1 cup (240 ml) red wine
1 cup (240 ml) beef or chicken stock
1 tsp fresh thyme leaves
1 bay leaf
Fresh parsley for garnish

Instructions

1. Soak prunes in 2 tbsp Armagnac for 20–30 minutes. Season rabbit with salt and pepper.
2. Brown bacon lardons in a Dutch oven until crisp; remove and set aside, leaving fat.
3. Brown rabbit pieces in butter/fat until golden; remove and set aside.
4. Sauté onion and garlic in the pot until softened, deglaze with 1/2 cup Armagnac (careful with flames) and then add red wine to reduce slightly.
5. Return rabbit and bacon to the pot, add stock, thyme, bay leaf and soaked prunes (including soaking liquid).
6. Simmer gently, covered, for 45–60 minutes until rabbit is tender and sauce is glossy.
7. Remove bay leaf, adjust seasoning, sprinkle with parsley and serve with prunes spooned over the rabbit.

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