Back in the mother country, I used to make this recipe with rabbit. My grandfather was a shootin’ kind of a guy and, apart from the occasional chunk of buckshot, I learned to love rabbit at an early age. When I was serving time in graduate school, there was a local source of fresh rabbit. However, despite all of the hunting that goes on in Oklahoma, I have not found a reliable source for edible bunnies!
So, I have repurposed this recipe for pork. It is almost as delicious, but not quite.
1 T EVOO
1-1.5 lb pork cut into large cubes (2 in or so)
1 large onion cut into thick slices
Optional – 1 T plain flour for thickening (or your favorite gluten-free alternative)
2 large glasses wine – I have seen pork cooked with white or rose wine. However, because I adapted this from a recipe for rabbit – and because it was hanging around the house – I have used red wine.
1-1.5 C chicken stock
12 oz dried prunes (about 12 or more)
.5 lb baby carrots
Brown the pork in a heavy casserole pan.
and add the onions until soft.
If you want your sauce to be thicker, add the flour to the pan at this stage and stir until the flour coats the onions and pork. Then pour in the wine and the stock.
Simmer for 45 minutes to an hour with a lid on. Check and stir from time to time.
Add the prunes and carrots and simmer for another 30-45 minutes or until the pork is tender.