Braised Rabbit with Prunes

Ingredients

• 8 tbsp Sherry
• 100 g dried prunes (pitted)
• 1 rabbit (pre-cut for cooking)
• 100 g thick-cut smoked bacon
• 4 onions
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• freshly ground pepper
• 400 ml poultry stock

Instructions

1. 1.

   Warm the sherry and pour over the prunes. Rinse and pat dry the rabbit pieces. Dice the bacon. Peel and dice the onions and garlic.

2. 2.

   Heat the olive oil in a pan. Brown the bacon and onions together. Remove with a slotted spoon. Add the rabbit pieces to the bacon fat and brown all sides. Return the bacon‑onion mixture to the pan. Add the garlic and soaked prunes, sauté briefly. Season with salt and pepper. Pour in the poultry stock, cover, and simmer for 50–60 minutes.