Rabbit with apricot confit

Name: Rabbit with apricot confit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g ripe apricots; 250 g Shallots or small onions; 2-3 TABLESPOONS sugar, 1-2 tablespoons vinegar; 7-10 Tbsp salt, pepper, chili powder; 1.2 kg Rabbit parts; 3 TABLESPOONS Olive oil; 2 Garlic cloves; 1 sprig of rosemary; 1/4 l clear broth (instant); 3 TABLESPOONS Noilly Prat or white wine (French wine aperitif); 1-2 Bay leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g ripe apricots
250 g Shallots or small onions
2-3 TABLESPOONS sugar, 1-2 tablespoons vinegar
7-10 Tbsp salt, pepper, chili powder
1.2 kg Rabbit parts
3 TABLESPOONS Olive oil
2 Garlic cloves
1 sprig of rosemary
1/4 l clear broth (instant)
3 TABLESPOONS Noilly Prat or white wine (French wine aperitif)
1-2 Bay leaves

Directions

1
Wash, stone and chop the apricots. Peel the shallots. Chop half finely. Boil apricots, diced shallots, sugar and vinegar. Boil down at low heat stirring for 20-25 minutes. Add 5-8 tablespoons of water if necessary. Season the confit with salt, pepper and chilli to taste. Let it cool down
2
Wash and dab off the rabbit parts and cut them up if necessary. Rub with salt and pepper. Heat the oil in a frying pan. Brown the meat all around.
3
Peel the garlic and cut into slices. Wash the rosemary and remove the needles. Add both with the rest of the shallots to the rabbit and fry briefly. Deglaze with broth and possibly Noilly Prat, bring to the boil. Add the laurel. Cover and stew for 40-45 minutes. Arrange rabbit, shallots and apricot confit. Serve with crispy baguette