Roasted leg of rabbit with prune sauce

Yield: 10 servings

100 g Prunes dried

5 dl Wine, red

50 g Sugar

1 1/4 kg Rabbit whole

1 x seasoning (salt+pepper)

50 g Butter, clarified

1/3 Brown stock

1/2 dl Cream, sour (15%)

10 g Basil, fresh

Procedures

BRING PLUMS, 3DL OF RED WINE AND SUGAR TO THE BOIL

LET IT SIT OVERNIGHT

REDUCE MARINADE TO DESIRED CONSISTENCY

SEASON LEG WITH SALT AND PEPPER

SAUTE IN CLARIFIED BUTTER

PLACE IN OVEN FOR 10 MINS ON 200°C

DRAIN THE FAT AND DEGLAZE WITH THE REST OF THE WINE, REDUCE

ADD BROWN STOCK AND REDUCE

ADD REDUCED MARINADE AFTER YOU HAVE TASTED IT

ADD PLUMS AND BRING TO BOIL

ADD SOUR CREAM

PLACE LEG ON PLATE

COVER WITH SAUCE AND PLUMS

GARNISH WITH A BASIL LEAF