2 rabbits, approximately 1 kg each
1 onion, coarsely chopped
1 carrot, coarsely chopped
2 sprigs of rosemary
3 fresh oregano stalks
4 green scallions
6 cloves of black pepper, slightly crushed
2 cups of dry red wine
2 tablespoons of olive oil
300g of dried plums without pits
1 tablespoon of butter
2 tablespoons of all-purpose flour
1 1/2 cups of beef broth
1 crushed clove
Salt and black pepper to taste
1 tablespoon of chopped parsley (for garnish)
2 rabbits, approximately 1 kg each
1 onion, coarsely chopped
1 carrot, coarsely chopped
2 sprigs of rosemary
3 fresh oregano stalks
4 green scallions
6 cloves of black pepper, slightly crushed
2 cups of dry red wine
2 tablespoons of olive oil
300g of dried plums without pits
1 tablespoon of butter
2 tablespoons of all-purpose flour
1 1/2 cups of beef broth
1 crushed clove
Salt and black pepper to taste
1 tablespoon of chopped parsley (for garnish)
Using a sharp knife, remove the rabbit's head
Separate the front and back legs, cutting at the joint
Cut the back legs in half
Remove the belly and ribcage (these parts can be used to make a broth)
Apart from this, cut the loin (with the backbone) into three pieces
In a bowl, mix together the rabbit pieces with the onion and carrot
Add the rosemary, oregano, pepper, and scallion (tied with string)
On top, pour 1/2 cup of red wine and 1 tablespoon of olive oil
Cover and refrigerate for 12 to 24 hours, stirring occasionally
The next day, remove the rabbit and pat dry with paper towels
Reserve the seasoning
Soak the plums in boiling water until cooled
In a large skillet, heat the remaining olive oil and butter
Add the rabbit pieces and fry until golden brown
Remove the rabbit from the skillet and add the onion and carrot (drained) from the seasoning
Reserve the liquid
Fry until tender
Sprinkle with flour and stir until golden brown
Remove from heat and add the reserved liquid and remaining red wine
Mix well
Return to heat, add the tied seasoning bundle, and simmer
Add beef broth, crumbled clove, rabbit, salt, and black pepper
Simmer for about 1 hour, or until the meat is tender
Add soaked plums and cook for an additional 10 minutes, or until the plums are tender
Remove from heat and place the rabbit pieces on a serving dish
On top, arrange the plums
Remove the seasoning bundle and return to heat the remaining sauce in the skillet
Simmer until thickened slightly (to cover the edges of a spoon)
Pour this sauce over the rabbit and sprinkle with parsley
Serves 8.
