Summary

Ingredients

• 1 rabbit, cut up (if possible a full-grown animal from the farmer)
• 12 prunes, pitted
• 50 g raisins
• 6 tablespoon cognac
• Flour
• Olive oil, for frying
• Seasoned Salt
• pepper
• Mustard (Rôtisseur mustard)
• 50 g bacon, mixed, smoked, diced
• 12 shallot (s)
• 1 large onion (s), chopped
• Thyme, dried
• 200 ml wine, red, good
• 1 cube broth, possibly

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Instructions

1. Soak the raisins and prunes in 3 tablespoons of cognac for 2 hours.
2. Dust the rabbit pieces with flour, season and fry in the oil. Remove and fry the shallots, bacon and onion as well. Add the meat again, deglaze with a glass of water. Add the dried thyme and mustard. Add the raisins and prunes, red wine and the rest of the cognac 30 minutes before the end of cooking. Season to taste and, if necessary, add some thyme and stock cubes.
3. Tastes great with Ebly (tender wheat) or spiral noodles, as well as Brussels sprouts vegetables.
4. Serve the same red wine at the table.