Lapin aux pruneaux

Method

1. 1 Marinate the chopped rabbit meat with beer, thyme, and red onion for 2 hours.
2. 2 Soak the dried plums in the remaining beer for 1 hour to soften them.
3. 3 Pat the meat dry, then coat it in flour and pan-fry in butter for 8 minutes until seared.
4. 4 Pour in the marinade and simmer over low heat for 70 minutes; since rabbit meat is lean, simmering it over low heat will prevent it from becoming tough.
5. 5 Add the dried plums and simmer for the last 20 minutes.
6. 6 Spread mustard on a slice of bread and drop it into the pot to melt and act as a thickener, then add the wine vinegar when you turn off the heat.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 4: simmer under low pressure for 22 minutes, then release the pressure naturally. After that, open the lid and add the plums, cooking for 15 minutes.