Kaninchenragout at l’Agenaise

Cut the rabbit into pieces. Heat the fat in a casserole. The rabbit pieces in the smoking fat form and fry. Remove the peel from the garlic cloves, onion and shallots, chop and add to the casserole. Cover and cook for thirty minutes at low temperature. In a bowl, cook the dried plums with the red wine, the same amount of water and the sugar pieces for thirty minutes at low temperature. Add the dried plums with their cooking juices to the casserole and cook for another ten minutes. Serve the rabbit sprinkled with chopped parsley and chervil, and thicken the sauce with fresh cream.

Our tip: Use your favorite red wine for cooking!

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