Lapin aux Pruneaux et au Cognac

Instructions

1. Soak the prunes in half the Cognac for at least 30 minutes (overnight is better).
2. Season the rabbit pieces with salt and pepper. Melt butter in a large Dutch oven over medium-high heat and brown the rabbit on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté the halved shallots and crushed garlic for 4 minutes until golden. Pour in the remaining Cognac and carefully flambe — tip the pot slightly away from you and let the flames die naturally (or use a long lighter). This removes the harsh alcohol edge.
4. Add the white wine and chicken stock. Return the rabbit pieces, add the thyme sprigs and bring to a simmer.
5. Cover and braise over low heat for 45 minutes until the rabbit is very tender.
6. Remove the rabbit. Add the soaked prunes (with their soaking liquor) to the sauce and simmer for 5 minutes. Pour in the cream and simmer for 5 minutes more until the sauce is luscious.
7. Return the rabbit to the sauce and warm through. Taste and adjust seasoning. Serve with buttered noodles or pommes purée, garnished with fresh thyme.

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