Yield: 4 servings
Measure | Ingredient |
---|---|
12 \N | Ready-to-eat prunes; (Agen, if possible) |
175 millilitres | Dry white wine |
1 tablespoon | Olive oil |
4 \N | Skinned rabbit legs; each cut into |
\N \N | Two pieces and trimmed |
100 grams | Unsalted butter |
3 \N | Shallots; finely chopped |
6 \N | Whole almonds; blanched and ground |
\N \N | ; (around 1 heaped |
\N \N | ; tbsp) |
3 \N | Garlic cloves; finely chopped |
100 grams | Pine nuts |
1 \N | Dsp aged balsamic vinegar; (optional) |
12 \N | Fresh sage leaves |
2 teaspoons | Chopped fresh flat-leaf parsley |
\N \N | Salt and freshly ground black pepper |
1 Place the prunes in a small non- metallic dish, pour over the wine and leave to soak for at least 8 hours, or overnight is best, then drain and the reserve the soaking liquid. 2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof casserole with a lid. Season the rabbit pieces with salt. Add the olive oil to the pan, then add the rabbit - you may have to do this is batches and fry until lightly browned all over, turning once. Remove from the pan and set aside.
3 Add the butter to the pan and then quickly stir in the shallots, ground almonds, garlic and pine nuts. Continue to cook, stirring for about 5 minutes until evenly golden brown.
4 Add the balsamic vinegar to the pan, if using and allow to reduce almost completely, then pour in the reserved soaking liquid and use to de-glaze, scraping the bottom with a wooden spoon. Add the sage and continue to reduce until only a couple of tablespoons of syrupy liquid is left.
5 Return the rabbit to the pan with the prunes. Cover with the lid and bake for 10-12 mins until the rabbit is just tender, switch off the oven and leave for 15 mins. Season and scatter over mounds of parsley to serve.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.