Cooking Time : 50 mn
Ingredients for 4 to 6 persons
Brown the rabbit with the olive oil, the salt, the pepper, the safran, cinnamon and ginger, until coloured.
Then, add 9 fl oz of water and cover. Let the rabbit cook for 40 min, add water if necessary.
For the sauce : Put 18 fl oz of water in a saucepan. Add the prunes and let it sweat for 15 min. Then add the sugar and the cinnamon. Heat for 10 min at a medium temperature.
In a plate, put the cuts of rabbit and the prunes. Mix the sauces together and pour it on the rabbit.
Decorate with blanched and flaked almond. Serve with semolina.
Lapin de France
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Picture: Francis Waldman - Design: Blandine Boyer.