Page 77 - The Secrets Of Vinegar
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                           Les Secrets du Les du
            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.
      Prep time
  30 minutes
 Cook time
   1 hour
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
• 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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