1 bottle of light ordinary red table wine, 750 ml good quality wine vinegar, 1 bouquet garni (bay leaf, thyme, parsley), 2 – 3 tblsp. oil, Salt, Pepper, freshly-milled, 1 small carrot, 1 ready to cook domestic or wild rabbit, (c. 1.5 kg), 500 g prunes, pitted, 1– 2 tblsp. butter, 1 tblsp. flour, 1 tsp. currant jelly
1 Mix half of the wine with the vinegar. Add the bouquet garni and 1 tblsp. oil and season with salt and pepper. Clean and wash the carrot, cut it into slices and add to the mixture. Wash the rabbit and pat dry, then cut into 8 portions. Place in the marinade and leave for around 12 hours. Turn occasionally. Also soak the prunes in water for 12 hours.
2 Remove the rabbit pieces from the marinade, allow to drain well and pat dry with paper towels. Sieve the marinade into a pot and boil down for 30 minutes. In the meantime allow the prunes to drain in a sieve.
3 Pour the remaining oil and the butter into a pressure skillet and heat them. Sauté the rabbit pieces on all sides in the pressure skillet. Sprinkle them with flour. Deglaze with the remaining wine and 250 ml of the cooked marinade. Add the prunes.
4 Close the pressure skillet in accordance with the instructions. Set the cooking display with traffic light function to 2 (speed setting) and heat the skillet at maximum heat. When the yellow ring becomes visible, reduce the heat. The cooking time of around 15 minutes begins as soon as the green ring appears. After the cooking time has finished, allow the steam to escape from the pressure skillet and open it in accordance with the instructions.
5 Serve the rabbit on a plate. Season the sauce with the currant jelly. Season further according to your taste. Pour the sauce over the rabbit meat. Serve with bread.
A tasty alternative to prunes is also provided by fresh white grapes – preferably muscatel grapes. Or: an equal amount of grapes and prunes. The sauce will taste even stronger if you add 125 g of diced streaky bacon which you have sautéed in the oil and butter.
