French hare with prunes

We bring to your attention a classic of French cuisine - hare stewed with prunes. Optionally, you can replace the vinegar broth with white wine and the onions with a dozen small shallots.

Ingredients

• 2 kilograms of hare - front legs with ribs or backs;
• 50 milliliters of olive oil;
• 30 grams of butter;
• 1 onion;
• 1 clove of garlic;
• 1 glass of chicken broth;
• 1 tablespoon vinegar
• 200 grams of pitted prunes;
• 3-4 sprigs of fresh thyme;
• 1 bay leaf;
• freshly ground black pepper and salt to taste.

Directions

1. Prepare food - chop the onion, chop the garlic, rinse the prunes. Wash and dry the meat. Heat olive oil in a thick-walled skillet, melt the butter, sauté the hare over medium heat until brown. In the process - salt. Then transfer the meat to a saucepan.
2. In the same skillet over medium heat, fry the onions for 3-4 minutes, then add the garlic, pour in the broth with vinegar, cook for 2-3 minutes, stirring with a wooden spatula so as to dissolve all the pieces adhering to the bottom.
3. Put prunes, whole sprigs of thyme, bay leaf and, top layer, onions in a saucepan for the hare. Pour in liquid from a frying pan, pepper, add salt to taste, close the lid, wait for a simmer, reduce heat to low, leave the dish to simmer for 45 minutes. During this time, stir two or three times. If necessary, slightly increase the simmering time until the meat is tender enough.
4. Spoon the hare and prunes out of the saucepan. Remove and discard the thyme bay leaves, use a vertical blender to punch the sauce and thicken with flour.
5. Serve with a little sauce and garnish with prunes. We recommend small egg noodles or mashed potatoes as a side dish.