1. Rabbit stew with pineapple and candied prunes

    Rabbit stew
    with pineapple and candied prunes

    Ingredients for 4 people:
    1 Rabbit of 1.5 kg about cut into pieces,
    100 breast,
    5 Bacon small Pearl onions,
    30 g of butter,
    1 tablespoon flour,
    1 glass of Vin Jaune,
    150 g of dried prunes,
    50g of candied pineapple,
    2 cloves of garlic of Lautrec,
    salt pepper.

    Sauté Bacon cut into pieces in a casserole with 30g of butter and onions.
    Once all Golden, book it.
    Square, put the rabbit with Brown and sprinkle with flour.
    Add a glass of Vin Jaune and mix any avecun glass of water, bacon, onions, herbs, salt and pepper.
    Let simmer for 45 minutes over low heat then add the prunes and candied pineapple cut into small cubes.
    Still Cook 15 minutes before serving with fried potatoes or a plain rice.

    Recipe of Philippe Gonet

    Product 10 of 28

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