Martine Francke’s Rabbit with Prunes 



Ingredients

• • 1/3 cup (75 ml) unbleached all-purpose flour
  • 1 rabbit, cut into pieces 

  • 2 tablespoons (30 ml) grapeseed oil
  • 1/2 cup (125 ml) bacon, cut into lardons
  • 3 shallots, chopped 

  • 3 cloves garlic, peeled 

  • 1 1/2 cups (375 ml) red wine
  • 1 1/2 cups (375 ml) chicken broth
  • 1 bay leaf 

  • 1 sprig fresh thyme 

  • 1 cup (250 ml) pitted prunes
  • 1/2 cup (125 ml) maple syrup
  • Salt and pepper