Rabbit With Prunes
|Red wine||1 1⁄2 Cup (24 tbs)|
|Chopped shallots||5 Ounce|
|Smoked streaky bacon||3 1⁄2 Ounce, cut into strips|
|Rabbit||2 1⁄2 Pound, cut into pieces|
|Crumbled thyme sprigs||2|
|All purpose flour||3 Tablespoon|
Remove the pits (stones) from the prunes with a small pointed knife.
Break the cinnamon stick in half and put in a bowl with the prunes.
Pour over the red wine and cook, uncovered, on HIGH for 8 minutes.
Put the carrots, shallots and bacon in a large casserole and pour over the oil.
Cover and microwave on HIGH for 8 minutes.
Drain the prunes, reserving the cooking liquid.
Discard the cinnamon.
Season the rabbit pieces with salt and pepper.
Sprinkle the rabbit with the crumbled thyme.
Sprinkle the contents of the casserole with flour and mix well.
Add the prune cooking liquid.
Season with salt and pepper and stir.
Add the rabbit to the casserole.
Cover and microwave on HIGH for 10 minutes.
Put the sugar lumps in a bowl with 4 (3) tablespoons of water.
Microwave on HIGH for 5-6 minutes to obtain a clear caramel liquid.
Add the vinegar, taking care to avoid splashing.
Return to the oven for 1 minute on HIGH.
Mix the contents of the casserole thoroughly.
Pour over the caramel liquid.
Cover and microwave for 10 minutes on MEDIUM-HIGH.
Mix well and add the prunes.
Cover and cook for a further 10 minutes on MEDIUM-HIGH.