Rabbit in Pineau De Charente with Grapes

Try this delicious pasta dish:

Cut the rabbit legs and marinate them in the following mixture for about 12 hours: Pineau de garlic clove, white wine, Charente, peppercorns, bay leaves, thyme sprig, new spice.

Remove the drumsticks from the marinade, dry them and roast them in hot clarified butter until golden brown all over, then remove them. Sauté the shallot and dust with very little flour. Pour in the marinade (remove the peppercorns first) and the stock and let it bubble up. Season the rabbit parts with salt and pepper and put them into the sauce. Stew at low temperature with the lid closed for 20 min.

Peel the grapes.

After 20 min remove the rabbit from the sauce and keep warm. Cook the sauce at high temperature, then fold in the double cream and cook repeatedly. Heat the grapes in the sauce and season it. Shape the rabbit pieces repeatedly in the sauce and bring to the table with ribbon noodles.

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