Rabbit with Dried Plums

Soak prunes in very strong black tea (Earl Grey) for 2 hours. Cut the plums in half and remove the seeds.

Carve the rabbit:

Cut each leg into small pieces, carve the back into three pieces, cut off the belly flaps on the right and left sides of the ribs, roll each up and pin with a toothpick.

Put the lard in a roasting pan and cook the bacon in it. Add the rabbit pieces and fry carefully for about 20 minutes, always turning the pieces to the other side, do not let them brown.

Season well with salt and season with pepper (add about 1/2 tbsp ground pepper). Take out the backs, do not add them again until 1/2 hour before the end of the cooking time.

Finely dice the shallots and carrots, add to the rabbit form and sauté. Add thyme and pour enough wine to half cover the meat. Put the lid on and put it in the stove heated to 200 °C, turning down the heat to 180 °C.

Cook for 90 minutes.

If necessary, add more wine in between. After 40 minutes add plums and whipped cream, season.

Put the pieces of meat into a warmed baking dish and simmer the sauce on the stove for a while, add some lemon juice to taste. Serve with fine ribbon noodles.

Our tip: Use bacon with a fine smoky touch!

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