Braised rabbit with prunes

Ingredients

• 1 1/3 kg Rabbit, cut in 8 pieces
• 230 ml Homemade chicken stock
• 2 tbsp Olive oil
• 1 pcs Carrot, sliced into rounds
• 2 pcs Shallots, finely chopped
• 1 clove Garlic, chopped
• 200 g Dried plums, pitted
• 1 pcs Bay leaf, whole
• 3 sprig Thyme, fresh
• 1/2 tsp Pepper, black ground

Method

1. Heat olive oil in a Dutch oven.
2. Cut the rabbit into 8 pieces and season with black pepper.
3. Brown the rabbit on all sides.
4. Remove the rabbit and place aside.
5. Add the shallots, carrot and cook over medium heat for 4 minutes.
6. Add garlic and cook for 30 seconds.
7. Add the stock and increase heat to high.
8. Scrape any browned bits and simmer until reduced by half.
9. Arrange the rabbit, prunes, thyme and bay leaf in a Dutch oven.
10. Cover with lid and cook for 45 minutes.
11. Remove thyme and bay leaf and serve.