Rabbit Stew with Prunes and Bacon

Ingredients (Grocery List)

  • 3 cups of Red Wine

  • 1/4 cup Cognac

  • 2 Carrots, thinly sliced crosswise

  • 2 large Onions, thinly sliced crosswise

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay leaf

  • 1 tbsp Peppercorns

  • 3 1/2-pound Rabbit, cut into serving pieces

  • 1/2-pound pitted Prunes, halved

  • 2 tbsp Butter

  • 3 ounces Bacon, cut crosswise into 1/4-inch-thick strips

  • 1/2-pound pearl Onion

  • 1 heaping tbsp all-purpose Flour

Serves: 4

Prep Time: 20 min plus overnight marinating and soaking

Cook Time: 2 hours


Instructions

1. For the marinade: In a large bowl, combine all the ingredients. Add the Rabbit pieces, cover, and refrigerate overnight, turning the Rabbit 2 or 3 times. In a bowl, generously cover the Prunes with Water and let soak overnight.

2. Remove the Rabbit and pat dry with paper towels. In a flameproof casserole, melt the Butter over medium-high heat. Add the Bacon and pearl Onions and cook until lightly browned. Using a slotted spoon, transfer the Bacon and Pearl Onions to a bowl. Add the Rabbit pieces to the casserole and cook until nicely browned on all sides. Stir in the Four and cook until lightly browned. Strain enough of the marinade over the Rabbit to barely cover it. Cover and bring to a boil, then reduce the heat to low and simmer for 45 minutes.

3. Add the reserved Bacon, pearl Onions, and Prunes to the Rabbit and cook for another 45 minutes.

4. Transfer the Rabbit mixture and sauce to a warmed serving dish and serve.