By Han Hidalgo (biercuisine.nl) Ingredients for four persons 500 grams of tame rabbit back fillet  2 shallots 6 dried, pitted prunes, preferably pruneaux d’Agen 3 dl of vegetable or chicken stock 1 dl Canaster, for soaking 4 tablespoons Canaster, for the sauce a pinch of finely chopped rosemary 4 small sprigs of fresh rosemary, for garnish 4 tablespoons of olive oil or sunflower oil 2 tablespoons of butter Pepper from the pepper mill and salt to your taste  Preparation Cut the dried, pitted prunes into pieces and soak in Canaster for about two hours. Sprinkle the rabbit fillets with a bit of salt and allow this to rest. Peel the shallots and cut into pieces. Heat two tablespoons of oil in a frying pan and stir-fry the pieces of shallot. Add soaked pieces of prune, stock and finely chopped rosemary. Put the heat source at the lowest setting and stew for about 20 to 25 minutes. If necessary add extra stock. Towards the end of the cooking time add 4 tablespoons of Canaster. Then mash with a blender and if necessary sieve. Keep the sauce warm.  Heat a mixture of 2 tablespoons of oil and butter in a frying pan and bake the rabbit while turning constantly. Wrap into aluminium foil and put in a preheated oven for a short while. Take the rabbit out of the foil and cut into even slices.  Divide up on the preheated plates with the sauce and garnish with a small sprig of rosemary. Serve with potato croquettes and broccoli roses cooked al dente. Serve with a chilled glass of Canaster.

By Han Hidalgo (biercuisine.nl)

Ingredients for four persons

  • 500 grams of tame rabbit back fillet 
  • 2 shallots
  • 6 dried, pitted prunes, preferably pruneaux d’Agen
  • 3 dl of vegetable or chicken stock
  • 1 dl Canaster, for soaking
  • 4 tablespoons Canaster, for the sauce
  • a pinch of finely chopped rosemary
  • 4 small sprigs of fresh rosemary, for garnish
  • 4 tablespoons of olive oil or sunflower oil
  • 2 tablespoons of butter
  • Pepper from the pepper mill and salt to your taste

 

Preparation

Cut the dried, pitted prunes into pieces and soak in Canaster for about two hours.

Sprinkle the rabbit fillets with a bit of salt and allow this to rest. Peel the shallots and cut into pieces. Heat two tablespoons of oil in a frying pan and stir-fry the pieces of shallot.

Add soaked pieces of prune, stock and finely chopped rosemary.

Put the heat source at the lowest setting and stew for about 20 to 25 minutes. If necessary add extra stock. Towards the end of the cooking time add 4 tablespoons of Canaster. Then mash with a blender and if necessary sieve.

Keep the sauce warm. 

Heat a mixture of 2 tablespoons of oil and butter in a frying pan and bake the rabbit while turning constantly. Wrap into aluminium foil and put in a preheated oven for a short while. Take the rabbit out of the foil and cut into even slices. 

Divide up on the preheated plates with the sauce and garnish with a small sprig of rosemary.

Serve with potato croquettes and broccoli roses cooked al dente.

 

Serve with a chilled glass of Canaster.