Rabbit with prunes and mashed potatoes

Ingredients

For 1 serving

• Rabbit160 g
• Prunes4
• Shallot20 g
• Vegetable broth150 ml
• Red wine50 ml
• Potatoes180 g
• Reduced-fat milk50 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: November – February

Method

1. Finely chop the shallot; stone the prunes if they still have stones. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper.
2. Heat the oil in a casserole over medium-high heat and brown the rabbit with the shallot for 8 minutes, until golden; deglaze with the red wine and let it bubble off for 2 minutes.
3. Add the vegetable stock and the prunes, cover and cook over low heat for 40 minutes, turning now and then, until the meat is tender and the prunes have melted into a thick, dark sauce.
4. 25 minutes before the end, peel the potatoes, cut them into roughly 3 cm pieces and put them in cold salted water; bring to the boil and cook for 20 minutes, until a fork slides through easily.
5. Drain the potatoes, warm the milk in a small pan and press the potatoes through a ricer, adding the hot milk and a pinch of salt; stir until the mash is smooth.
6. Serve the rabbit with its sauce on top of the mash.