Rabbit with mustard and prunes

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 Rabbit with Mustard and Prunes


Servings:  For 4 people


Ingredients:

  •  1 rabbit cut into pieces
  •  100 g of smoked bacon
  •  300 g baby onions
  •  2 bay leaves
  •  1 bunch of thyme
  •  15 cl of dry white wine
  •  2 tbsp.  old fashioned mustard
  •  12 prunes
  •  25 cl chicken broth
  •  800g potatoes
  •  30g butter
  •  6 tbsp.  tablespoon grapeseed oil
  •  Salt, ground pepper


Preparation: 

  1. Season the rabbit pieces and brown them well on all sides in a sauté pan with the oil. Rid the rabbit. In the sauté pan, grill the bacon bits, stirring often. 
  2. Peel the baby onions. Add them as well as the bay leaf and thyme. Deglaze with the white wine, add 1 tbsp. mustard and bring to a boil. Replace the rabbit pieces, add the prunes. Pour in the broth, cover and bring to a simmer. turn down
  3. Preparation Season the rabbit pieces and brown them well on all sides in a sauté pan with the oil. Rid the rabbit. In the sauté pan, grill the bacon bits, stirring often. 
  4. Peel the baby onions. Add them as well as the bay leaf and thyme. Deglaze with the white wine, add 1 tbsp. mustard and bring to a boil. 
  5. Replace the rabbit pieces, add the prunes. Pour in the broth, cover and bring to a simmer. turn down.

THE RABBIT.  Little eaten compared to other meats, rabbit is nevertheless delicate, cooks easily and goes well with a multitude of foods.

Rich in protein and low in fat, it has its place in a varied and balanced diet. To choose a rabbit, you must check that its saddle is well rounded and its flesh is pink in color.

 

THE PRUNE.

Renowned for its laxative action, prunes are highly concentrated in fibre, vitamins and minerals.  It is the tonic food par excellence, perfect before a sporting effort. Recent studies have demonstrated its role in preventing osteoporosis.

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