Rabbit With Prunes

READY IN: 1hr 5mins
Recipe by evelynathens

If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating.

Top Review by Anonymous

This is a great recipe which I cook often, though I forego the creme fraiche at the end. It's rich enough already. This recipe is a superb way of counteracting the dryness of rabbit flesh. However, an Australian wild rabbit takes a lot longer to cook than 25 or 35 minutes. Try 90 minutes over low heat with all these delicious flavours. And 3 rabbits is far too many to tackle at once. Try one, and cut back the other ingredients by a half or more. Finally, be sensible about the prunes. One rabbit makes 3-4 serves, so I start off with a maximum of 12 prunes marinating in brandy to cover.

Ingredients Nutrition


  1. In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
  2. In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
  3. Transfer rabbit with a slotted spoon to a plate, reserving marinade.
  4. Pat it dry and season.
  5. Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
  6. Add onion and cook until softened.
  7. Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
  8. Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
  9. Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
  10. Add reserved liver, chopped, and simmer 5 minutes.
  11. Transfer rabbit and prunes with slotted spoon to a plate.
  12. Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
  13. Simmer until rabbit is heated through.

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