Rabbit and Agen prunes


4 people
Ingredients :
1 large rabbit
400g of prunes
50g of butter
1 litre of dry white wine
1 glass of vinegar
2 tablespoons of olive oil
1 onion, 1 carrot and 1 shallot, chopped
1 bouquet garni
Salt, pepper
Preparation
The day before, marinate the pieces of rabbit in a terrine dish containing the white wine, vinegar, olive oil, the chopped onions, carrots and shallots, the bouquet garni and a little salt and pepper. After 12 hours, remove the rabbit. Sear the pieces in a sauté pan with butter. Strain the marinade and reduce by a quarter in a saucepan over a high heat. Pour the marinade over the rabbit and add the prunes (soaked in warm water).