Rabbit with prunes and spices
By Thierry Fontrouge
Level of difficulty Easy
Preparation time 30mins
Cooking time 90mins
Cost Average budget
Fry your pieces of rabbit in a little fat with the shallot, sliced very finely. Add the crushed garlic, chopped tomatoes, thyme, bay leaf, salt and pepper. Moisten with white wine and if necessary a little water to cover meat. Simmer over low heat for 1 hour.
Add the prunes and raisins soaked in warm water, the ginger bread cut into squares, 1 teaspoon of cinnamon and cook for 10 mins still on very low heat.
In a saucepan, make a golden caramel with the sugar and 1 tablespoon of water. Deglaze with the vinegar of Banyuls, add a ladle of the cooking liquid and pour over the rabbit.