-50g of butter
-2 tablespoons of olive oil
-1,5kg of rabbit (saddle, leg of lamb…)
-300g of smoked bacon
-3 cloves of garlic
-1 large tablespoon of flour
-350ml of dry white wine
-500ml of vegetable broth
-350g of pitted prunes
Here is the, well the rabbits.
Turn the meat over and let it brown on all sides.
Place the lardons and grill them as well.
Chop the onion and garlic cloves.
Remove the lardons and put the chopped onion and garlic in the fat. Lower the heat if necessary to avoid burning the bottom of the casserole, as it is the roasted juices that will give the dish a fabulous taste.
Stir with a spoon for 20 seconds and then add a little vegetable stock. Scrape the bottom of the casserole well to recover the cooking juices.
Then a little white wine.
Mix briskly. The sauce will thicken very quickly. When you have no more lumps, you can add more liquid.
Place the meat on top of the sauce and all the juice it will have given off, contained in the plate.
Add the lardons (still with the juice) and 250g of prunes.
Add the remaining vegetable stock and white wine.
Close the pot and cook for 45 minutes.
Normally at this stage the sauce is smooth. Of course, salt and pepper should be added to taste. If you want an even smoother sauce (be careful not to evaporate everything either!!) you can continue cooking the sauce without the meat and add it at the very end.
Serve this dish while still warm with steamed potatoes or fresh pasta!