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Pan-fried rabbit with Bergerac Rouge and prunes

Ingrédients (Pour 4 personnes)

  • 1 rabbit chopped into pieces
  • 150g lightly salted pork belly
  • 500g prunes
  • 3 carrots
  • 2 onions
  • 2 shallots
  • 2 cloves of garlic
  • 1 branch of celery
  • 35cl Bergerac rouge
  • 8cl balsamic vinegar
  • 30g butter
  • 2 cloves
  • 1 sprig of thyme
  • 1 bay leaf
  • 5cl olive oil
  • 10cl tepid tea
  • flour, salt, pepper

Recette

Preparing the marinade

  1. Peel and dice the carrots Peel and finely chop the onions and shallots
  2. Dice the celery
  3. Peel and chop the garlic cloves
  4. Cut up the rabbit into pieces
  5. Cut the pork belly into strips of bacon
  6. Put the vegetables, bacon and rabbit pieces in a salad bowl
  7. Sprinkle with the wine, oil and vinegar
  8. Add an aromatic touch by adding the chopped thyme, bay leaves and cloves
  9. Mix well so that the rabbit is soaked in the liquid mixture
  10. Leave to set in the fridge for 12 hours

Cooking the rabbit

  1. Remove the rabbit pieces from the marinade and strain well
  2. Sprinkle the flour on a plate and roll the rabbit in it so that it is completely covered in flour
  3. Melt the butter in a saucepan over a high heat
  4. Add the rabbit pieces and sear until they are well browned
  5. Deglaze by pouring in the contents of the marinade which you will have filtered prior to now using a sieve Squeeze the vegetables to make sure you extract all the juice
  6. Cover and cook over a low heat for 1 hour 30 minutes
  7. Add the prunes 30 minutes before cooking ends. Do not add all of the prunes - you’ll need to save 2 for the sauce.
  8. Remove the rabbit pieces when cooking ends and put them into a hot oven

Preparing the prune purée

  1. While the rabbit is cooking, soak 2 prunes in tepid tea for half an hour
  2. Remove the prunes from the tea, cut them up and remove the stones
  3. Mash the prunes into a purée or put them into a blender
  4. Dilute the purée with a soup spoon of tea so that it does not become too thick

Preparing the sauce

  1. Place the saucepan over a medium heat
  2. Reduce the mixture to about half until a creamy liquid is formed
  3. Add the prune purée and use it to thin down the sauce
  4. Season with salt and pepper to taste
  5. Serve the rabbit hot, covered in the sauce, with potatoes on the side

Suggestions

There are several ways to prepare the sauce :
  • Boost the acidity of the sauce by adding a redcurrant jelly or blueberry jelly
  • Sweeten the sauce by using a pear syrup or balsamic vinegar syrup.