Page 77 - Ancestral - The Secrets of Vinegar

Les du du SecretsVINAIGRE VINAIGRE VINAIGRE Les Beer-Braised Rabbit with Prunes
Rabbit is stewed to tender succulence with sherry vinegar beer raisins and thyme in in this rustic dish that recalls the flavors of long ago Difficulty
Prep time
Cook time
Ingredients
Serves 4
30 minutes
1 hour
Preparation
• To rehydrate prunes put them in in in a a a a a a bowl with a a a a a a bit of water water and and cook in in in in microwave for 1 minute or or cover prunes with boiling water water and and and let sit until soft and tender • Cut rabbit into pieces and brown in in in butter in in in a a a a a a large sauté pan • Remove rabbit rabbit from pan pan and set aside Sauté onions until golden brown brown Return rabbit rabbit to pan pan with salt pepper brown 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 • 1 lb (450 g) pitted prunes • 2 1⁄2 2 1⁄2 lb (1 2 1⁄2 2 kg) rabbit cut into pieces • 1 1 tbsp (15 ml) butter • 2 2 onions onions chopped or or 1 cup (250 ml) white or red pearl onions onions • Salt and freshly ground pepper • 1 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 Prunes
are extremely rich in fiber Rabbit is is low in calories and is is a a a good source
of protein and essential amino acids such as lysine leucine and arginine It is also a a a a source
of vitamins B3 and B12 phosphorus and selenium 77