Rabbit Braised With Mustard Cream And Prunes Recipes

BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX)

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.

RABBIT BRAISED WITH MUSTARD, CREAM AND PRUNES

Steps:

• Cut rabbit into serving pieces, or have your butcher do this for you.
• Dust rabbit pieces with seasoned flour, shaking off excess.
• Heat the oil in a heavy-based flame proof casserole over medium heat.
• Add rabbit in batches and brown all over.
• Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
• Add white wine and cook until nearly evaporated.
• Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
• Add rabbit and stir to coat.
• Bring to the boil, cover and cook in 170c oven for 1 hour.
• Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.