Lapin Aux Pruneaux
Ingredients
1 Rabbit about 2 1/2 lb ready-to-cook and cut into serving pieces
1 teaspoon Thyme
1/2 pint dry Red Wine
4 oz Bacon chopped
2 tablespoons Olive Oil
2 tablespoons Plain Flour
Salt
Freshly ground Pepper
3 Onions coarsely chopped
1 Bay Leaf
2 sprigs Parsley
Celery Stalks with leaves
8 oz Pitted Prunes soaked in 1/2 pint dry red wine
2 tablespoons Dark Rum
Method
Marinate the rabbit for 24 hours in red wine and thyme. Heat the oil in a heavy covered casserole and render the bacon. Season the flour with salt and pepper. Drain the rabbit, reserving the marinade. Pat the rabbit pieces dry with paper towels and dredge with the seasoned flour. Saute the rabbit in the bacon fat and oil until lightly browned on both sides, a few pieces at a time. Set aside. In the fat remaining in the casserole, saute the chopped onions until lightly browned.
Return the rabbit pieces to the casserole, add the bay leaf, parsley, celery, the reserved marinade and the prunes with the wine in which they have soaked. Bring to the boil, reduce the heat, cover and simmer until the rabbit is tender, about 2 hours. Adjust the seasoning, stir in the rum and cook for 2 to 3 minutes longer.
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