Page 77 - The-secrets-of-vinegar_may2019

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SecretsVINAIGRE VINAIGRE
Beer-Braised Rabbit with Prunes
Rabbit is stewed to tender succulence with sherry vinegar, beer, raisins, and thyme in this rustic dish that recalls the flavors of long ago .
Difficulty
Prep time
30 minutes
Cook time
1 hour
Ingredients
Serves 4
• 1 lb (450 g) pitted prunes
• 2 1⁄2 lb (1 .2 kg) rabbit, cut into pieces
• 1 tbsp (15 ml) butter
• 2 onions, chopped or 1 cup (250 ml) white or red pearl onions
• Salt and freshly ground pepper
• 1 tbsp (15 ml) brown sugar
• 3 cups (750 ml) beer
• 3 tbsp (45 ml) raisins
• 3 tbsp (45 ml) sherry vinegar
• 1 sprig thyme
• 1 bay leaf
Preparation
• To rehydrate prunes, put them in a bowl with a bit of water and cook in microwave for 1 minute, or cover prunes with boiling water and let sit until soft and tender .
• Cut rabbit into pieces and brown in butter in a large sauté pan .
• Remove rabbit from pan and set aside . Sauté onions until golden brown . Return rabbit to pan with salt, pepper, brown sugar, and beer (or water, if preferred) .
• Add prunes, raisins, sherry vinegar, thyme, and bay leaf . Adjust seasoning to taste .
• Stew rabbit over low heat, until meat is tender and falls off the bone .
Prunes are extremely rich in fiber. Rabbit is low in calories and is a good source
of protein and essential amino acids such as lysine, leucine, and arginine. It is also a source of vitamins B3 and B12, phosphorus, and selenium.
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