4 cups (1 litre) unpeeled, diced black plums (about 8)
1/4 cup (60 ml) honey
2 tablespoons (30 ml) red wine vinegar
1/2 cup (125 ml) port wine
2 cups (500 ml) chicken broth
2 sprigs thyme
2 bay leaves
2 tablespoons (30 ml) chopped fresh parsley
Salt and pepper
In a saucepan, brown the rabbit pieces in the oil and 15 ml (1 tablespoon) of butter. Season with salt and pepper. Set aside on a plate.
In the same pan, sauté the onions and garlic in 15 ml (1 tablespoon) of butter. Add the plums and honey and cook for about 4 minutes.
Deglaze with the vinegar. Add the wine and reduce by half. Add the broth, thyme and bay leaf. Season with salt and pepper.
Return the rabbit to the pan, cover and simmer over low heat for 1 hour.
Remove the rabbit from the pan, let it cool and debone. While it cools, reduce the sauce by half. Remove from the heat, add the remaining butter to the sauce, then the rabbit meat. Adjust the seasoning.
Serve over fresh pasta with butter and sprinkle with parsley.
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