Rabbit cooked with prunes and red wine (Conejo con ciruelas pasas)
Serves 6Cooking Time Prep time 20 mins, cook 1 hr 30 mins (plus marinating)
| 1 | large rabbit (about 1.5kg), jointed (see note) |
| 400 ml | red wine |
| 1 tbsp | red wine vinegar |
| 70 ml | olive oil |
| 12 | small pickling onions |
| 100 gm | piece of bacon, thickly sliced |
| 4 | garlic cloves, finely chopped |
| 1 tbsp | membrillo (see note) |
| 1 tbsp | finely grated dark chocolate (60% cocoa solids) |
| 12 | prunes |
| Farcelettes | |
| 4 each | thyme sprigs, flat-leaf parsley stalks and oregano stalks |
| 1 | cinnamon quill |
| 4 | fresh bay leaves |
| 1 | Combine rabbit, wine and vinegar in a non-reactive container and refrigerate overnight to marinate. |
| 2 | Preheat oven to 180C. For farcelettes, roll herbs and cinnamon in bay leaves and secure with kitchen string, set aside. |
| 3 | Heat oil in a casserole over medium heat. Drain rabbit well (reserve marinade), then pat dry with absorbent paper and fry in batches, turning occasionally, until golden (2-4 minutes each side), set aside. Add onions and bacon to pan and sauté until golden (3-5 minutes). Add garlic, membrillo, chocolate, farcelettes, marinade liquid and 250ml water and bring to a simmer. Return rabbit to casserole and bake, covered, for 45 minutes, then add prunes and cook until rabbit is tender (30 minutes). Serve hot. |
Note Rabbit may need to be ordered ahead; ask your butcher to joint it for you. Membrillo is Spanish quince paste. If unavailable, substitute regular quince paste.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.
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