Rabbit With Cider In Prunes Recipes

BRAISED RABBIT WITH PRUNES

Steps:

• Optional step using rabbit liver: After the rabbit is cooked through, if you want, you can intensify the flavor of the sauce using the rabbit's liver. The liver should have been included with the rabbit from your butcher, just like whole chickens come with the giblets. (Don't worry, the liver won't make your dish taste like liver. You can even try just a little amount to taste to make sure. The liver acts as a "liaison", thickening the sauce and making it richer.) Purée the rabbit liver with 1 Tbsp of vinegar (I used wine vinegar, but cider or white vinegar will do). Remove the rabbit pieces, prunes, thyme sprigs, and bay leaf from the pot (discard thyme and bay leaves) to a serving dish. Whisk the puréed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes. (If the sauce is still too thin, you can thicken further with corn starch or flour.) Then drizzle the sauce over and around the rabbit and prunes. Great served over egg noodles. Links: Rabbit in Mustard Sauce here on Simply Recipes Rabbit Stew with Mushrooms here on Simply Recipes Chicken Marbella chicken cooked with prunes and olives

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 AND PRUNE CASSEROLE

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.

RABBIT WITH CIDER IN PRUNES

Steps:

• Dust rabbit joints in flour.
• Wrap each piece in strip of bacon, securing with toothpick.
• Heat oil in large saucepan.
• Gently sauté onion & garlic.
• Transfer to flameproof casserole dish.
• Brown rabbit in frypan.
• Add these to casserole.
• Pour cider (or wine) & stock over rabbit.
• Add herbs & seasoning.
• Gently heat until barely simmering.
• Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
• Add prunes 15 minutes before time is up.
• To serve place rabbit pieces on shallow platter.
• Quickly boil the sauce to reduce & thicken.
• Stir in 1 - 2 Tblsp of cream OR butter if using.
• Pour sauce all over the rabbit and strew with croutons & chopped parsley.
• Serve.