Rabbit and Prune Stew
Make and share this Rabbit and Prune Stew recipe from Food.com.
Belgian Rabbit With Prunes in Wine Sauce
Rabbit has long been underrated on our side of the ocean—not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.
Chestnuts and Prunes
Submitted for Zaar World Tour 2005. I LOVE chestnuts. On the streets of New York City during the winter vendors roast them on the street and you can buy warm and fragrant little bags of them to keep your hands warm and tummy full while window shopping. Fond memories of Christmas in New York, but this particular recipe is a Christmas in Austria recipe (from a cookbook of countries along the Danube). You can serve them with crown roast of pork (I wouldn’t, but then I’m a vegetarian). Have not tried this recipe yet.
L’ham Lahlou – Algerian / North African Sweet Lamb Dish.
This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it’s only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later.
