There is a long history of eating rabbit in Mexico, as well as other wild game like duck and deer. It’s a versatile meat that pairs well with native chiles and is best when slow cooked over low heat, two important factors for many Mexican dishes. Chef Margarita learned this recipe from her mother, who she calls “an artist in the kitchen.” With six children to take care of, the length of time of this Sunday recipe allowed for a lot of other chores to be completed while the rabbit simmered and cooked. Chef Margarita remembers that her mother used to make a small cheese cloth bundle of the spices left in the strainer, and instead of discarding, would place it in the saucepan where she cooked the rabbit for added flavor. – Editor’s Note

This recipe for rabbit in prune sauce is reprinted from Margarita Carrillo Arronte’s cookbook Mexico: The Cookbook, published by Phaidon Press. Click here to purchase your own copy.