The famous food stylist of Elle magazine Sandrine Giacobetti and her daughter Jeanne B. have collected their favorite recipes. Their rabbit with prunes makes the tables salivate.
“ This dish has always fascinated me, so much the vigilance that must be shown to avoid any risk of perforation contrasts with its deliciously sweet and salty taste, like candy. We have the impression of giving ourselves a dangerous pleasure. ”
Preparation: 20 min
Marinade : 12 h
Cooking: 1 hour 40 minutes
For 6 persons
The day before, marinate the pieces of rabbit and its liver in a deep dish with half the wine , the coarsely chopped onion , the bouquet garni and 1 tsp. tablespoons of oil . Swell the prunes in a bowl with the rest of the wine .
The same day, brown the whole shallots and bacon in 1 tbsp. tablespoons of oil . Remove them and replace them with the drained pieces of rabbit (without the liver , keeping the wine). Brown, add the butter and let melt, then sprinkle with flour and mix well, turning the meat . Add the shallots , bacon and peeled and crushed garlic . Filter the wine from the marinade and pour it over (reserve the liver and chop it) to height, salt and pepper . Simmer for 1 hour, covered, then add the prunes and cook for another 15 minutes. Add the liver , mix well and cook for another 15 minutes.
Sprinkle with chopped parsley and serve with mashed potatoes or steamed potatoes .
Mother daughter cooking by Sandrine Giacobetti and Jeanne B. from Editions Larousse, € 19.95.
Also discover the guinea fowl with apples and chestnuts and a filet mignon breaded with granola .