Pan Roasted Rabbit in Red Wine with Prunes and Cinnamon

With my sister visiting for work in Paris we wanted to cook up something special for this rare occassion to meet up in Paris.

So we let our morning trip to the markets guide the way. A rabbit called out, and a great fruit and nut stand inspired the middle eastern spin on the dish.


Rabbit marinated in red wine, rosemary, orange rind and cinnamon...fried off briefly then roasted with the marinade with prunes til tender. This was absolutely delicious, the rabbit so tender and tasty and the cinnamon and prune combination added great flavour. A very memorable dish that would be amazing in a tagine. Food for thought.

We simply had this with some fresh baguette, some mushrooms and asparagus on the side, and a fantastic endive, fennel, strawberry and rochfort salad!