Rabbit with Dates and Apricots "au gratin" with l'Ancêtre Emmental

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Ingredients

11 pitted dates, halved 1/2 cup
12 dried apricots 1/2 cup
1/2 cup white wine 125 mL
2 sprigs fresh thyme 1 g
2 rabbit, cut into pieces 2.8 kg
1/4 cup white flour (all purpose) 30 g
2 tbsp butter, unsalted 28 g
1 shallots 40 g
1 cup beef broth 250 mL
2 tbsp apricot jam 40 g
1 cup L'Ancêtre Emmental cheese, grated 80 g
1 pinch salt [optional]
ground pepper to taste

Before you start

Steep dates, apricots and thyme in white wine, for approximately 30 minutes at room temperature.

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Flour rabbit pieces. Add salt and pepper. Brown rabbit in butter in a large casserole dish. Add shallot and continue cooking for a few minutes.
  3. Add stock and date, apricot and white wine mixture. Cook for approximately 1 hour, or until the rabbit pieces are cooked.
  4. Remove rabbit from casserole. Set aside and keep warm. Reduce cooking juices for approximately 5 minutes. Add apricot jam and continue cooking for approximately 5 minutes, until mixture thickens. Put rabbit back into the casserole.
  5. Place cheese on rabbit pieces and broil for 2 to 3 minutes in the oven, until the cheese has melted.

Observations

Serve with green and yellow beans sautéed in butter.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese

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