We visited Hotel Dieu in Beaune this summer.
Guide: In this hospital, you will find everywhere Nicholas Rolin’s monogram and motto “Seulle étoile” – my only star – referring to his wife, Guigone de Salins.
Me (whispering to hubby): Did you hear that?
Hubby (whispering back): Did you also hear that his only star was his THIRD wife?
Rabbit stew with prunes
(Adapted from Marmilton)
2 tbs butter
2 tbs olive oil
3 lbs rabbit (skinned, cut into 8 pieces)
3 garlic cloves (minced)
2 onions (minced)
250 g button mushrooms (sliced)
200 g smoked bacon (sliced)
250 g dried whole prunes (with seeds)
1 cup dry white wine
2 tbs flour
3 tbs Dijon mustard
Salt and ground pepper (to taste).
- In a large pot (ideally cast iron), heat butter + olive oil over high heat.
- Sear rabbit pieces and set aside.
- Add minced garlic + minced onion to the pot.
- Use a wooden spoon to scrape all residues in the bottom of the pot (add more olive oil if needed), and stir-fry with garlic and onion until fragrant.
- Add mushroom and stir-fry for 1-2 minutes.
- Add smoked bacon and fry for another minute.
- Put rabbit pieces back to the pot.
- Meanwhile, in a bowl, mix white wine + flour + mustard.
- Pour the wine mixture + prunes to the pot.
- Let the rabbit cooked in the wine mixture for a few minutes.
- Fill the pot with water until the rabbit is fully submerged.
- Season with salt and ground pepper to taste.
- Cover the pot and lower the heat.
- Simmer for about 1 hour.