The first time I ever ate rabbit, well… I don’t actually remember the moment. I must have erased it from my memory. It must certainly have been in Spain and it most probably was in the form of a paella. It definitely made me uneasy because having been brought up in Australia, eating rabbit just didn’t feel right. As from living in Asia, I don’t remember having ever eaten rabbit there…
Now, many years later, I do eat rabbit. Even though I still feel about 5% funny about it, I even cook it. It’s strange how the society we live in, and in which part of the world, often dictates what is acceptable to eat and what not.
This is French recipe called lapin aux pruneaux, which means rabbit with prunes.
2 cloves garlic
1 twig rosemary
1/2 glass white wine
1 tablespoon flour
2 teaspoons butter
1 water water
Prepare by cutting the rabbit in pieces. Peal and chop the onion and garlic.
Heat the butter in a large saucepan. Add the onion. Cook for a few minutes. Add the rabbit and garlic. Cook until the rabbit has turned into a more golden colour and the garlic is cooked. Add the prunes, white wine and rosemary. Cook on low heat allowing flavour to mix for few minutes. Dissolve (more or less) the flour in the water. Add to the rest. Cook and stir on low heat for about 10-15 minutes more.
Serve with pasta.
Note: as many traditional French recipes, it can be made with also traditional variations, such as adding carrots or using red wine instead of white wine.
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