Rabbit with prunes recipe | Taste of France®
A more apt name would be Drunken Rabbit, because there is so much wine, Cognac and port. But prunes it is.
Ingredients
- 1 rabbit, cut into 7–8 pieces
- 2 tablespoons sunflower oil
- 30g unsalted butter
- 2 onions, halved and sliced
- 200g bacon lardons
- About 100g plain flour
- 125 ml port
- 400g plump prunes, preferably French
- 1 tablespoon crème fraîche
- Coarse sea salt and freshly ground black pepper
- Tagliatelle, to serve
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