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INGREDIENTS

3 Shallots; finely chopped
100 g Pine nuts
100 g Unsalted butter
2 ts Chopped fresh flat-leaf
Two pieces and trimmed
1 tb olive oil
3 Garlic cloves; finely
12 Fresh sage leaves
1 Dsp aged balsamic vinegar;
; (around 1 heaped
175 ml Dry white wine
6 Whole almonds; blanched and
; tbsp)
Salt
4 Skinned rabbit legs; each
12 Ready-to-eat prunes; (Agen,

Servings

INSTRUCTIONS

1 Place the prunes in a small non- metallic dish, pour over the wine and leave to soak for at least 8 hours, or overnight is best, then drain and the reserve the soaking liquid. 2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof casserole with a lid. Season the rabbit pieces with salt. Add the olive oil to the pan, then add the rabbit - you may have to do this is batches and fry until lightly browned all over, turning once. Remove from the pan and set aside. 3 Add the butter to the pan and then quickly stir in the shallots, ground almonds, garlic and pine nuts. Continue to cook, stirring for about 5 minutes until evenly golden brown. 4 Add the balsamic vinegar to the pan, if using and allow to reduce almost completely, then pour in the reserved soaking liquid and use to de-glaze, scraping the bottom with a wooden spoon. Add the sage and continue to reduce until only a couple of tablespoons of syrupy liquid is left. 5 Return the rabbit to the pan with the prunes. Cover with the lid and bake for 10-12 mins until the rabbit is just tender, switch off the oven and leave for 15 mins. Season and scatter over mounds of parsley to serve. Recipe by: Food & Drink

NOTES

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Fricasse of Rabbit with Prunes

3 Shallots; finely chopped
100 g Pine nuts
100 g Unsalted butter
2 ts Chopped fresh flat-leaf
 Two pieces and trimmed
1 tb olive oil
3 Garlic cloves; finely
12 Fresh sage leaves
1 Dsp aged balsamic vinegar;
 ; (around 1 heaped
175 ml Dry white wine
6 Whole almonds; blanched and
 ; tbsp)
 Salt
4 Skinned rabbit legs; each
12 Ready-to-eat prunes; (Agen,

1 Place the prunes in a small non- metallic dish, pour over the wine and  leave to soak for at least 8 hours, or overnight is best, then drain and  the reserve the soaking liquid.    2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof  casserole with a lid. Season the rabbit pieces with salt. Add the olive oil  to the pan, then add the rabbit - you may have to do this is batches and  fry until lightly browned all over, turning once. Remove from the pan and  set aside.    3 Add the butter to the pan and then quickly stir in the shallots, ground  almonds, garlic and pine nuts. Continue to cook, stirring for about 5  minutes until evenly golden brown.    4 Add the balsamic vinegar to the pan, if using and allow to reduce almost  completely, then pour in the reserved soaking liquid and use to de-glaze,  scraping the bottom with a wooden spoon. Add the sage and continue to  reduce until only a couple of tablespoons of syrupy liquid is left.    5 Return the rabbit to the pan with the prunes. Cover with the lid and bake  for 10-12 mins until the rabbit is just tender, switch off the oven and  leave for 15 mins. Season and scatter over mounds of parsley to serve.        Recipe by: Food & Drink

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 4 servings

Calories: 367
Calories from Fat: 345 (94%)

Amt Per Serving		% DV

	Total Fat 38.3g	51 %
	Saturated Fat 14.2g	71 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 9.4g
Cholesterol 53.8mg		17 %
Sodium 3.9mg		0 %
Potassium 173.5mg		5 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 2.9g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 367

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