Rabbit With Dates and Apricots Au Gratin With Emmental L'Ancêtre
Ingredients
- 1/2 cup (125 ml) soft dates, halved
- 1/2 cup (125 ml) dried apricots
- 1/2 cup (125 ml) white wine
- 1 tsp. (5 ml) fresh thyme
- 2 rabbits, chopped
- 1/4 cup (60 ml) flour
- 2 tbsp. (30 ml) butter
- 1 shallot, chopped
- 1 cup (250 ml) beef stock
- 2 tbsp. (30 ml) apricot jam
- 1 cup (250 ml) Emmental L'Ancêtre, grated
- Salt and freshly ground pepper
Preparation
Steep dates, apricots and thyme in white wine, for approximately 30 minutes at room temperature.
Preheat oven to 325° F (160° C). Flour rabbit pieces. Add salt and pepper. Brown rabbit in butter in a large casserole dish. Add shallot and continue cooking for a few minutes.
Add stock and date, apricot and white wine mixture. Cook for approximately 1 hour, or until the rabbit pieces are cooked.
Remove rabbit from casserole. Set aside and keep warm. Reduce cooking juices for approximately 5 minutes. Add apricot jam and continue cooking for approximately 5 minutes, until mixture thickens. Put rabbit back into the casserole.
Place cheese on rabbit pieces and broil for 2 to 3 minutes in the oven, until the cheese has melted.
Serve with green and yellow beans sautéed in butter.
Servings 6 to 8
Preparation time
20 minutes
Cooking time
1 hour
Rating
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