set HyperTextList = []
set VideoList = []
@
RABBIT STEW WITH PRUNES

Melt the lard in a casserole, fry the rabbit cut into pieces. Do not brown, the heat of the fat must only make each piece firm in order to cook without disintegrating. Moisten with the red wine, add a little water allowing the meat to show on the surface. Salt, pepper, add a hint of nutmeg, add the bouquet, onions and garlic. Quickly bring to a boil, then turn the heat down to a moderate temperature, cover and leave to cook gently. Use a knife with a sharp tip to pit the prunes gashed lengthways only on one side. Close them well to cook without disintegrating. Add to the sauce after 3/4 hour of cooking. According to the age of the rabbit, cook for 1 1/2 to 1 3/4 hours in all. Ten minutes before the end of the cooking, work 2 good tablespoons of flour with the tablespoon of butter. Remove the rabbit from the heat, add the butter-flour mixture to the sauce little by little, stirring to dissolve. Quickly boil for 1 minute. Remove from the heat again, add the blood thinned with a few tablespoons of sauce. Heat without allowing to boil. Remove from the heat and let stand. Serve with butter pasta or boiled potatoes. Pork blood can be bought at a pork butcher's.
@
1 rabbit of 2 2/3 lbs to 3 1/3 lbs
2 tbsp lard
2/3 lb medium-sized prunes
1 bouquet garni
2 onions,
1 clove garlic
1 bottle red wine
2 tbsp flour
1 tbsp butter
salt, pepper,
nutmeg
blood of the rabbit or 1 glass pig blood
@
30
mn
@
115
mn
@

@
Ile-de-France
@
Poultry, Game
@

@
Madiran
@