Rabbit Stew in Red Wine with Dried Plums – Brittany

Cut the rabbit into pieces. Soak in milk for one night.

The following day, dry it, season with salt and pepper. Soak the dried plums in half of the cognac.

Heat the oil, add butter and bacon and fry. Remove the bacon cubes with a slotted spoon. Brown the rabbit pieces well on all sides. Add shallots and garlic, strip thyme leaves from stems and add. Continue stir-frying for two to three minutes. Pour the remaining cognac and flambé. Add bacon one more time, deglaze with red wine and gently simmer with the lid on for about an hour.

Add the carrots and cook for another 20 minutes. Remove the rabbit parts and keep warm. Boil the liquid a little bit. Then add the soaking broth together with the dried plums.

Stir the heavy cream with flour, pour in and simmer on low heat for another five minutes.

Put the rabbit parts again into the sauce and bring to the table.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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