makes 4-6 servings
16 whole prunes
1/4 cup brandy
1 rabbit, jointed
unbleached all-purpose flour, for dusting
1 tablespoon olive oil
3 strips of bacon, sliced into thin strips horizontally
2 carrots, chopped (about 1 cup)
1 medium white onion, thinly sliced
2 celery stalks, chopped (about 1 cup)
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup red wine
1 cup low-sodium chicken stock
few tablespoons fresh parsley, for garnish
1. Preheat the oven to 300 degrees.
2. Place the prunes in a bowl with the brandy, stir, and let soak.
3. Lightly dust the rabbit with flour. Heat the olive oil in a large Dutch oven over medium heat and brown each piece on all sides. Set the browned meat on a platter.
4. Add the thinly sliced bacon to the skillet along with the carrots, onion, celery, crushed garlic, and thyme sprigs. Fry until the bacon is browned, about 5 minutes.
5. Pour in the red wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the rabbit pieces back into the dish along with the prunes. Cover the Dutch oven with the lid and cook for 2 hours, stirring occasionally, until the rabbit is tender. Scatter with fresh parsley before serving.