👨‍🍳 Instruktioner

1. 1

   Pat the rabbit pieces dry and lightly dust with flour, salt, and pepper.

   💡 Proffstips: Flour helps to thicken the sauce.
2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides. Remove from the pot and set aside.

3. 3

   Add the chopped onion and carrots to the pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Don't overcrowd the pot; brown rabbit in batches if necessary.
4. 4

   Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce by half.

5. 5

   Return the rabbit pieces to the pot. Add the pitted prunes, broth, bay leaf, and thyme. Bring to a simmer.

6. 6

   Cover the pot, reduce heat to low, and simmer gently for 1 hour to 1 hour 15 minutes, or until the rabbit is very tender.

   💡 Proffstips: The rabbit should be fork-tender.
7. 7

   While the rabbit is simmering, toast the pine nuts in a dry skillet over medium heat until golden brown. Set aside.

   💡 Proffstips: Watch pine nuts carefully as they burn easily.
8. 8

   Once the rabbit is tender, remove the bay leaf. Adjust seasoning with salt and pepper if needed. Stir in most of the toasted pine nuts, reserving some for garnish.

9. 9

   Serve hot, garnished with the remaining toasted pine nuts.

   💡 Proffstips: This dish pairs well with crusty bread or mashed potatoes.