Stewed Rabbit With Prunes Recipes

BRAISED RABBIT WITH PRUNES

Braised Rabbit with Prunes image

Classic French preparation of rabbit, braised in white wine with shallots and prunes.

Provided by Elise Bauer

Categories Dinner French Prune Rabbit

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
Salt
Extra virgin olive oil
1 tablespoon butter
3 to 4 large shallots, sliced, about 1 cup
1 clove garlic, minced
1 cup dry white wine (or chicken stock with a tablespoon of vinegar)
Freshly ground black pepper
7 ounces (200 grams) pitted prunes (dried plums)
Several sprigs fresh thyme
1 bay leaf
1 rabbit liver (optional, should be sold with the rabbit)
1 tablespoon vinegar (optional)

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

Nutrition Facts : Calories 956 kcal, Carbohydrate 41 g, Cholesterol 300 mg, Fiber 5 g, Protein 106 g, SaturatedFat 11 g, Sodium 303 mg, Sugar 23 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g

SLOW-COOKED RABBIT STEW

Slow-cooked rabbit stew image

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 16

Ingredients

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve

Steps:

Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium

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