How many of you have tasted or at least heard of the famous “Seuppa à la vapeuleunnentse” or “Favo” from Ozein? Today we want to share with you a recipe of our valley, perhaps less known but equally tasty: the rabbit with dried plums, accompanied by snow peas and boiled potatoes 🙂 That’s quicker to eat than to pronounce it!

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Stampa

Rabbit with dried plums

Cuisine Egg free, Gluten free, Lactose free

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 people

Difficulty

Ingredients

For the rabbit

• 1 rabbit cut into pieces
• a dozen dried plums
• 1 sprig of rosemary
• 1/2 bottle of beer

For the side dish

• 500 g of mangetout peas or snow peas
• 2 spring of onions
• 4 medium potatoes

Instructions

1. Saute the rabbit, cut into pieces, in a pot with a little olive oil, until it assumes a beautiful golden color.
2. Salt every piece of meat according to your taste, add the prunes and the rosemary. Remember to use the plums with the kernel, because they won't dissolve completely during cooking.
3. Drizzle everything with half a bottle of beer, reduce heat to low, cover the pot and simmer 35 minutes.
4. Meanwhile, peel the potatoes, cut in half and boil in salted water for 30 minutes.
5. Prepare the peas, breaking them in half and taking away their edge.
6. Finely chop 2 onions, let them fry with a few tablespoons of oil.
7. Add peas, fry a bit, then sprinkle with a few tablespoons of water, cover and finish cooking: about ten minutes will be enough.
8. Meanwhile, the rabbit is cooked to perfection. Remove the rosemary and raise the heat to dry any residual sauce.
9. Serve hot rabbit pieces with boiled potatoes and peas mangetout on a platter, do not forget to water the meat with its cooking sauce. The plums in addition to having impregnated with their scent the meat during cooking, give a delicious sweet taste to the whole dish.