Rabbit with prunes and almonds from Winter Food by Jill Norman
Farmers’ markets sell wild rabbits, which goes some way to make up for their absence from many city butchers and supermarkets. The best rabbits are those that are imported from France — they are...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
Ingredients
- 3 tablespoons olive oil
- 1 large rabbit, jointed
- 50 g pancetta, cubed
- 6 shallots, finely chopped
- salt
- freshly ground black pepper
- 1 teaspoon finely chopped rosemary leaves
- 200 ml sweet sherry or port
- 50 g flaked almonds
- 12 ready-to-eat stoned prunes
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