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Rabbit in rose wine with prunes

Rabbit in rose wine with prunes, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, European cuisine

Ingredients portion 4

Rabbit 1 piece

Prunes 6 pieces

Pink dry wine 700ml

Sweet Pepper 15 pieces

Rosemary 2 stalks

Dijon mustard 70 g

Coarse salt pinch

Melted butter 2 tablespoons

Cooking instructions 1 hour

1 Cut the rabbit into portions. Place the peppercorns in the bottom of a fireproof saucepan. Peel off the leaves from a sprig of rosemary and place it in the bottom of the pan.

2 Arrange the rabbit, brush each piece with mustard, arrange the prunes between the pieces and sprinkle with the leaves from the second sprig of rosemary. Season lightly with salt and pour over the wine (so that the meat is almost completely covered).

3 Cover the pan with a lid and put it into a preheated 180 degree oven. Cook for 30-40 minutes, then remove the lid (the wine should have doubled in time), place small pieces of butter on the rabbit and brown the meat. This should take another ten to fifteen minutes.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .