Belgian Rabbit With Prunes In Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RABBIT IN RED WINE WITH PRUNES



Rabbit in Red Wine With Prunes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/4 pound extra-large pitted prunes
2 cups dry red wine
4 strips thick-cut bacon
1 tablespoon peanut or vegetable oil
1 rabbit, cut up
Flour for dredging
4 leeks, sliced and thoroughly washed to remove grit
3 carrots, sliced
1 clove garlic, minced
1 cup chicken stock (preferably homemade)
1/2 teaspoon thyme
Freshly ground pepper

Steps:

  • Simmer the prunes over low heat in one cup wine for 20 minutes. Set aside.
  • Chop the bacon into half-inch strips. Saute in a large casserole until golden. Remove with a slotted spoon and drain on paper towels.
  • Empty out the bacon fat. Add the peanut oil and heat. Dredge the pieces of rabbit lightly with flour and brown them, a few at a time, in the oil. Add the leeks and carrots. Brown lightly, then add the garlic and cook for two minutes, stirring.
  • Return the rabbit pieces to the pan. Add the prunes, with their juice, the remaining wine and the chicken stock. Season with thyme and pepper. Simmer, covered, for 20 minutes. Add the bacon and continue cooking for 10 minutes, or until the rabbit is tender. If the stew is too dry, add a little stock or water.

Nutrition Facts : @context http, Calories 982, UnsaturatedFat 21 grams, Carbohydrate 48 grams, Fat 38 grams, Fiber 6 grams, Protein 88 grams, SaturatedFat 11 grams, Sodium 495 milligrams, Sugar 18 grams, TransFat 0 grams

20 POPULAR BELGIAN FOODS



20 Popular Belgian Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Carbonnade Flamande
Belgian Fries
Moules Frites
Chicken Waterzooi
Oliebollen
Boulets Liegeois
Curry Ketchup
Belgian Endive and Apple Salad
Braised Rabbit with Prunes
Chicken and Mushroom Vol au Vent
Belgian Endive and Ham Gratin
Mornay Sauce
Asparagus a la Flamande
Belgian Chocolate Ice Cream
Belgian Waffles
Liege Waffle
Belgian Pancakes
La Dame Blanche
Speculoos
Belgian Hot Chocolate

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Belgian recipe in 30 minutes or less!

Nutrition Facts :

BELGIAN RABBIT WITH PRUNES IN WINE SAUCE



Belgian Rabbit With Prunes in Wine Sauce image

Rabbit has long been underrated on our side of the ocean-not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.

Provided by Olha7397

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

1 (3 lb) rabbit (about 1.5g)
1/4 lb prune
1 cup water
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons oil
1 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup dry red wine
orange peel
1 cup dry red wine
2 tablespoons wine or 2 tablespoons cider vinegar
1 piece orange peel
5 whole peppercorns, cracked
5 whole juniper berries (available in speciality shops and most supermarkets)
2 sprigs fresh thyme or 1/2 teaspoon crushed dried thyme
2 whole cloves
1 bay leaf
4 sprigs fresh parsley
1/2 cup finely chopped onion

Steps:

  • MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.
  • Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
  • Soak prunes in water while rabbit marinates.
  • Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.
  • In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside. Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.
  • Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel. Makes 6 servings.
  • Canadian Living.

Nutrition Facts : Calories 512.7, Fat 21.1, SaturatedFat 6.9, Cholesterol 139.4, Sodium 513, Carbohydrate 21.7, Fiber 2.1, Sugar 9.3, Protein 46.9

STEWED RABBIT WITH PRUNES



STEWED RABBIT WITH PRUNES image

Categories     Soup/Stew     Game     Stew

Yield 4 people

Number Of Ingredients 17

225g/8oz Pitted Prunes
240ml/8fl.oz. Hot Water
3 tbsp Plain Flour
Salt and Black Pepper
8 Rabbit Portions
2 tbsp Butter
2 tbsp Vegetable Oil
100g/4oz Streaky Bacon, cut into 2.5cm/1-inch pieces
2 Onions, coarsely chopped
2 Carrots, peeled and coarsely sliced
1 Leek, peeled and coarsely sliced
500ml Belgian Sour Beer (e.g Rodenbach), but a dark beer (e.g. Leffe Brune) can also work.
1 tbsp Cider Vinegar
2 Garlic Cloves, finely chopped
4 large sprigs fresh Thyme
2 Bay Leaves
1 whole Clove

Steps:

  • Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for at least 1 hour. This can be done while the rabbit is cooking. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess. Heat the butter and oil in a large saucepan, add the rabbit pieces and brown on both sides. You may have to do this in batches. Remove the rabbit pieces and set aside. Add the bacon to the pan and fry for about 5 minutes. Add the onions, leek and carrots and cook for 7 minutes, stirring from time to time. Return the rabbit pieces to the pan, sprinkle the remaining flour over the meat and vegetables and cook for 3 to 4 minutes, turning the meat from time to time. Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove. Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time. Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender. If the sauce is too thin, simmer uncovered during this last segment. Serve hot.

BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX)



Braised Rabbit with Prunes (Lapin aux Pruneaux) image

Braised Rabbit with Prunes (Lapin aux Pruneaux) is a great classic dish from the French repertoire. Delicate rabbit meat gets braised in white wine with salty bacon and sweet prunes -beloved by the French- to create a deliciously rich, thick and slightly sticky sauce. This succulent combination of sweet and salty flavors is quite unique in French cuisine, which makes this dish very memorable. This is a simple recipe to make at home, equally suited for serving on a weekday or for hosting a dinner. Cooking with Rabbit If you...

Provided by Audrey

Categories     Fall

Time 55m

Yield 6-8

Number Of Ingredients 1

2 tbsp (28g) unsalted butter2 tbsp (30ml) Extra Virgin Olive Oil1.5 kg rabbit, cut into 8 serving parts1 tsp salt½ tsp freshly ground black pepper6.5oz (180g) Bacon - about 6 slices, sliced into 1/2-inch thick matchsticks2 Shallots, peeled and diced3 garlic cloves, peeled and diced1 tbsp all-purpose flour1.5 cup (350ml) white wine2 cups (500ml) chicken stock (or vegetable stock)3 bay leaves¼ tbsp juniper berries (about 12)1 ¼ cup (300g) prunes (pitted)

Steps:

  • Make sure you read the cooking notes before you start.
  • Step 1 - At least 2 hours before you start cooking, pat dry the rabbit (with paper towel) and season the rabbit pieces with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can do your prep work (shallots, garlic, bacon) in the meantime.
  • Step 2 - In a large heavy-bottomed Dutch oven or casserole, heat up the olive oil and butter over medium heat. Place the rabbit pieces in (work in batches) and cook for 5 minutes on each side, until the outside is golden. Set aside on a plate.
  • Step 3 - Add the bacon strips and cook for about 5-6 minutes, until crisp. Remove the bacon from the Dutch oven with a spatula, so the drippings remain at the bottom, and set the bacon aside.
  • Step 4 - Add the shallots and garlic and cook for about 5 minutes, until slightly caramelized.
  • Step 5 - Add the flour and stir with a wooden spoon until fully combined. Add the rabbit pieces back in. Pour in the white wine and chicken stock. Add the bacon, 2/3 of the prunes (200g), juniper berries and bay leaves. Cover with a lid, lower the temperature to medium low and cook for 45 minutes.
  • Step 6 - After the 45 minutes, ensure the rabbit is cooked through by poking a pointy knife in it. It should insert fairly easily. Add the rest of the prunes (100G) and cook for an extra 10 minutes.
  • Optional: When adding the last of the prunes, you can add the rabbit liver. Mash up the rabbit liver in a small bowl with a fork, add 1 tablespoon of white vinegar and whisk until creamy. Pour in the mixture into the sauce, mix to combine.
  • After the 10 more minutes of cooking, serve over rice.

Nutrition Facts : Calories 200, Fat 20 grams

RABBIT AND PRUNE CASSEROLE



Rabbit and prune casserole image

Rabbit is a sustainable meat and works well in a casserole.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 6

Number Of Ingredients 18

200g/7oz ready-to-eat prunes, stones removed
6 tbsp brandy
50g/1¾oz butter
1 tbsp vegetable oil
2 rabbits, each skinned and jointed into 6 pieces
8 streaky bacon rashers, cut into 2cm/¾in pieces
2 large long shallots, sliced lengthways
2 tbsp plain flour
200ml/7fl oz dry white wine or cider
500ml/18fl oz chicken stock
1 tbsp Dijon mustard
2 tsp wholegrain mustard
1 bay leaf
1 small bunch fresh thyme
100ml/3½fl oz double cream
sea salt and freshly ground black pepper
2 tbsp chopped flatleaf parsley, to garnish
French bread or Gruyère croutons, to serve

Steps:

  • Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside.
  • Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3-4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish.
  • Fry the bacon in the same pan for 4-5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.
  • Melt the remaining butter in the frying pan and gently fry the shallots for 5-6 minutes, or until softened, stirring regularly.
  • Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer.
  • Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½-2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven.
  • Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn't completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croutons.

More about "belgian rabbit with prunes in wine sauce recipes"

BELGIAN RABBIT STEW (ABBEY ALE & PRUNES) | CRAFT BEERING
belgian-rabbit-stew-abbey-ale-prunes-craft-beering image
2020-02-26 Soak the the prunes in 1/2 cup of warm water, rough chop the onion and bacon, make the bouquet garni and mince the garlic. Mix the flour with the salt and …
From craftbeering.com
5/5 (5)
Total Time 2 hrs 15 mins
Category Cooking With Beer
Calories 420 per serving
  • Mix the flour with salt and pepper and dredge the rabbit pieces, shake off excess and reserve the extra flour.


HOW TO MAKE TRADITIONAL FLEMISH RABBIT WITH PRUNES AND ...
how-to-make-traditional-flemish-rabbit-with-prunes-and image
2017-12-17 Directions: In a bowl, immerse the raisins and prunes in the cognac. Add cognac (or water) as needed until the fruits are fully immersed. Marinate for 3 hours at …
From cbc.ca
Estimated Reading Time 2 mins


BRAISED RABBIT WITH PRUNES AND WHITE WINE RECIPE ...
braised-rabbit-with-prunes-and-white-wine image
2015-09-08 Heat a little oil in a casserole or large, heavy pan with a lid and fry the rabbit legs until they are lightly browned all over. Add the shallots and carrots and fry …
From olivemagazine.com
Servings 4
Total Time 2 hrs
Category Meat And Poultry
Calories 301 per serving


RABBIT WITH PRUNES RECIPE | GOOD FOOD
rabbit-with-prunes-recipe-good-food image
2021-09-08 Soak prunes for 1 hour in brandy and red wine. Joint rabbit, dividing each hind leg into two pieces. Set kidneys aside. Cut saddle into 3-4 pieces. Preheat oven …
From goodfood.com.au
Category Lunch
Total Time 1 hr 30 mins


FROM THE BELGIAN WAFFLE TO RABBIT WITH PRUNES: 10 AWESOME ...

From moderntrekker.com
Estimated Reading Time 7 mins
  • Waffles. We start this article with a truth bomb—while you can eat a waffle in Belgium, you can’t eat a Belgian waffle as no such thing exists! I’ll give you a second to recover from that revelation.
  • Lard Balls. I know, they really sell it with the name, don’t they? But think of Lard Balls, less like balls of lard and more like Doughnuts. Also popular in the Netherlands they have the nickname Dutch Doughnuts, or Dutchies whilst the Belgians know them as Smoutebollen.
  • Mussels. What is there to be said about mussels that hasn’t already been said? Delicious with a glass of white wine and a good view, the Belgians cook theirs in a myriad of different ways.
  • Eel in the green. Although sounding like a weird occurrence at a Cricket match, Eel in the green is actually a deliciously fresh dish made from eels and herbs.
  • Chips. You know the Belgians are a nation of food lovers due to the reverence and proper respect they show one of the greatest dishes in the world—chips.
  • Rabbit with Prunes. Like many good dishes, Rabbit with Prunes started out as a peasant dish. Born of necessity when times were hard, it has since been picked up by chefs and given its proper place in the culinary world.
  • Chocolate. You can’t really go wrong with finding chocolate in Belgium. They are literally famous for creating the best of one of the world’s favorite treats.
  • Liege Syrup. Made from seriously reducing fruit juice (usually apple and pear), this sticky fruity syrup can be used for both sweet and savory dishes.
  • Stoofvlees or Beef stew. For a more familiar Belgian delight, we must mention the classic Beef Stew. A traditional Flemish stew consists of beef simmered in Belgian beer, thickened with bread and flavored with mustard, onion and seasoning.
  • Stoemp. If for some crazy reason you don’t want frites with your meal, the Belgian people have got you covered. Made from mashing potatoes and vegetables (usually carrots, kale, onions and brussels sprouts), Stoemp is a delicious way to mop up any thick rich gravy lining your plate.


RABBIT WITH PRUNES - CHEF'S PENCIL
2021-10-07 Rabbit cooked with prunes is a beloved classic Belgian dish, known there as “lapin aux pruneaux”.The meat of a rabbit is tender and soft, especially when it has been covered in sauce for many hours, which is how the Belgians produce such a delicate dısh.It is literally cooked in the boiling sauce after being quickly roasted in a pan and doused in fresh cold beer, a dark one, or, possibly ...
From chefspencil.com
Cuisine Belgian Recipes
Category Main Course,Rabbit Recipes
Servings 7


RABBIT BRAISED IN RED WINE RECIPE - PATRICIA WELLS | FOOD ...
2013-12-07 Transfer the peppers to a paper bag and set aside to steam for 10 minutes. Scrape off the blackened skins and remove the stems, seeds and ribs. Cut …
From foodandwine.com
Servings 4-6


BELGIAN STYLE RABBIT | GENERAL MILLS CONVENIENCE AND ...
Belgian Style Rabbit. Rabbit is sauteed, then braised in a sauce using ale, chicken broth, onions and mushrooms. Ale adds a rich, nutty flavor to braised meats. Heat olive oil in a large sauté pan over medium high heat and sauté rabbit legs in batches until golden brown on all sides. Transfer rabbit to two full-size 2-inch deep steam table pans.
From generalmillscf.com
Servings 20


RABBIT WITH PRUNES IN RED WINE RECIPE - OLIVEMAGAZINE
2014-12-19 Return the rabbit to the pan and immediately pour over the wine. Drop in the prunes and bring to a simmer. Season with plenty of black pepper, cover with a lid and cook in the oven for about 2¼ hours, or until the rabbit meat is meltingly tender but remains on the bone. Stir in a splash of lemon juice, adjust seasoning and serve with creamed potatoes and good Dijon mustard.
From olivemagazine.com
Servings 4
Total Time 2 hrs 45 mins
Category Meat And Poultry
Calories 518 per serving


BELGIAN RABBIT WITH PRUNES IN WINE SAUCE - RECIPE #20497 ...
Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours. Soak prunes in water while rabbit marinates. Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on ...
From foodgeeks.com


RABBIT WITH PRUNES IN WINE SAUCE | CANADIAN LIVING
2005-07-14 Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened. Taste, adjusting seasoning if desired ...
From canadianliving.com


PRUNES IN ORANGE WINE SAUCE - TFRECIPES.COM
Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes. Add prunes to wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add zest ...
From tfrecipes.com


RABBIT WITH PRUNES AND BELGIAN BEER - MAITRE MARCEL
2014-02-20 Rabbit with prunes and Belgian beer By MaitreMarcel . Rabbit with prunes is a classic French dish and is usually prepared with white wine. There is a good supply of rabbits on the market at the moment and I wanted to try it out with Belgian beer instead. I cut up the rabbit and set the innards aside. I fried the pieces in oil and butter until browned. I sliced several cloves of garlic and ...
From maitremarcel.com


BELGIAN RABBIT WITH PRUNES IN WINE SAUCE
Recipe. 1 marinade: combine all ingredients for marinade in large plastic bag. place bag in shallow glass, stainless steel or plastic bowl. 2 remove head from rabbit and cut the rest into 6 pieces. place in bag with marinade; close top firmly with a twist tie and lay flat in dish. marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
From worldbesteuropeanrecipes.blogspot.com


BELGIAN RABBIT WITH PRUNES IN WINE SAUCE RECIPE
Belgian Rabbit With Prunes in Wine Sauce berries, rabbit, wine, orange, peppercorns, onion, flour, butter, cloves, parsley, thyme Ingredients 1 (3 lb) rabbit (about 1.5g) 1/4 lb prune 1 cup water 1/4 cup all-purpose flour 2 tablespoons butter 2 tablespoons oil 1 cup finely chopped onion 1 teaspoon salt 1/4 teaspoon fresh ground pepper 1/3 cup dry red wine orange peel MARINADE1 cup dry red wine ...
From recipenode.com


BELGIAN RABBIT WITH PRUNES IN WINE SAUCE- TFRECIPES
Rabbit has long been underrated on our side of the ocean-not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat. Provided by Olha7397. Categories Meat. Time 1h20m. Yield 6 serving(s)
From tfrecipes.com


BELGIAN RABBIT WITH PRUNES IN WINE SAUCE
BELGIAN RABBIT WITH PRUNES IN WINE SAUCE Rabbit has long been underrated on our side of the ocean—not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat. 1 rabbit (about 3 lb./1.5g) 1/4 lb ...
From ukrainianclassickitchen.ca


RECIPES WITH PRUNE, AND RED WINE (PAGE 1) - FOODFERRET
Prune Sauce Recipe - Allrecipes.com cinnamon, dried ginger, prune, white vinegar, honey, red wine, water, flour This sweet, wonderful barbeque sauce is great on Chinese dumplings, duck, or any other meat. Directions Bring the wine, water, prunes, vinegar, honey, …
From foodferret.com


BELGIAN RABBIT WITH PRUNES IN WINE SAUCE RECIPE - FOOD.COM ...
Jul 9, 2019 - Rabbit has long been underrated on our side of the ocean—not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.
From in.pinterest.com


Related Search