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liuzhou

liuzhou

A French friend once cooked me a wonderful dish called Lapereau Bouree de Pruneux or Rabbit Stuffed with Prunes from Richard Olney's Lulu's Provençal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard (1994) (eG-friendly Amazon.com link).

 

It is basically roasted rabbit with prunes which have been soaked in red wine then stuffed with foie gras mixed with the bunny's liver.

The recipe is not online that I  can see, but it is well worth tracking down the book (which contains a few rabbit recipes, including my go to rabbit with mustard recipe.)

 

liuzhou

liuzhou

A friend once cooked me a wonderful dish called Lapereau Bouree de Pruneux or Rabbit Stuffed with Prunes from Richard Olney's Lulu's Provençal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard (1994) (eG-friendly Amazon.com link).

 

It is basically roasted rabbit with prunes which have been soaked in red wine then stuffed with foie gras mixed with the bunny's liver.

The recipe is not online that I  can see, but it is well worth tracking down the book (which contains a few rabbit recipes, including my go to rabbit with mustard recipe.)

 

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