Lapin aux Pruneaux (Rabbit with Prunes)

Ingredients

• 1 rabbit
• a strongly vinegared marinade
• butter
• a little water
• 500 grammes prunes
• a few spoonfuls redcurrant jelly

Instructions

1. Cut up the rabbit, tame or wild as you please, and keep the pieces for 24 hours in a strongly vinegared marinade.
2. Drain and wipe the pieces and fry them in butter.
3. Strain the marinade and reduce it by half, then moisten the rabbit with it and a little water.
4. Season, add 500 grammes of prunes soaked in advance, and cook gently.
5. At the last moment, thicken the liquor with a few spoonfuls of redcurrant jelly and arrange in a timbale.