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Lapin aux Pruneaux (Rabbit with Prunes)


1 rabbit, preferably not hung for too long.
200 g dried ceps, rehydrated in 300 ml hot water
300 ml red wine
two large handfuls prunes
two red onions
double cream

Joint the rabbit (if not already done) into hindquarters, haunch and forelegs. Brown the joints in a very hot pan. Remove. Cut the onions into eighths (wedges, leave a small amount of the root on to hold them together). Brown in the same pan. Add the mushrooms and their liquor. Add the wine. Return the rabbit to the pan. Bring to the boil and reduce to simmer. Cover, and cook for 20 - 30 mins until rabbit is tender. Remove rabbit pieces. Adjust seasoning, and add cream until sauce is pouring consistency. Serve with french beans and garlic and thyme mash.




STACKS, The Art of Vertical Food

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