Braised Rabbit with Prunes

Summary

Ingredients

• 1 rabbit, approx. 2 kg
• 24 plum (s), dried
• Tea, strong, black (e.g. Earl Gray)
• 150 g bacon (pork belly), smoked, diced
• 2 tablespoon lard
• 2 carrot (s)
• 1 handful shallot (s)
• 0.5 ½ bottle white wine, dry (Pinot Blanc or Chardonnay)
• 300 g cream
• 1 lemon (s)
• thyme
• salt
• Peppercorns, black, crushed

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Instructions

1. First, soak the prunes in very strong black tea for at least two hours, then remove the pits - but not all of them, because the plums, which are inevitably halved, will later overcook (which benefits the sauce), but you still want to find some whole.
2. Have the rabbit cut up beforehand by the dealer - each leg separately and the back in three parts. The flaps of meat on the left and right of the ribs are also severed. Now you put the lard in an oval roaster and leave out the diced bacon. Then the nine rabbit pieces come in and are seared slowly and carefully. Salt well and also pepper; 1/2 tablespoon ground black peppercorns isn`t too much. Searing on the stove takes about 20 minutes. During this time, the pieces should only be slightly light brown, so the heat should not be too strong. Keep turning around, possibly adding more lard.
3. Peel the shallots, but do not cut them up. Wash the carrots and chop them roughly. Now add a pinch of dried thyme and lightly roast the shallots and carrots. Since the three-part back - similar to the breast meat of the chicken - cooks much faster, the back pieces are removed after searing before the rabbit is put in the oven. Pour the white wine on top beforehand - but only until the meat is half covered. Put the lid on.
4. Put in the oven preheated to 200 ° C and turn the temperature back to 180 ° C. A large rabbit now needs 1.5 hours to cook. While the roaster is in the oven, you check what is happening in it every 20 minutes. The pieces of meat are turned over and some white wine is added if necessary. The second time, after about 40 minutes of cooking, add the drained plums and pour on the cream. Then season to taste and probably add salt. Put the lid on and slide it back into the oven. After an hour, add the back parts again. Whether the liquid in the roaster reduces by itself or whether you have to stew the whole thing for the last 15 minutes without a lid or whether you put the roaster on the stove because the meat is soft enough but the sauce is too runny lets the sauce boil down there over high heat, this cannot be precisely predicted. To refine the sauce, heat two hotplates, place the roaster on top and drizzle in the lemon juice. Maybe add more cream or some wine, possibly add salt and pepper. It is also possible that the sauce is still a little too runny and now has to be cooked down further. In any case, this is the phase in which the decision is made whether the sauce will be good, super good or insanely good.
5. Narrow ribbon noodles go well with it.

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