Fricasse of Rabbit with Prunes
| Yield: | 4 servings |
| Categories: |
| 12 | Ready-to-eat prunes; (Agen, if possible) | |
| 175 | ml | Dry white wine |
| 1 | tb | Olive oil |
| 4 | Skinned rabbit legs; each cut into | |
| Two pieces and trimmed | ||
| 100 | g | Unsalted butter |
| 3 | Shallots; finely chopped | |
| 6 | Whole almonds; blanched and ground | |
| ; (around 1 heaped | ||
| ; tbsp) | ||
| 3 | Garlic cloves; finely chopped | |
| 100 | g | Pine nuts |
| 1 | Dsp aged balsamic vinegar; (optional) | |
| 12 | Fresh sage leaves | |
| 2 | ts | Chopped fresh flat-leaf parsley |
| Salt and freshly ground black pepper |
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