Recipe by evelyn/athens
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.
- 1 lb pitted prune
- 1⁄2 cup cognac or 1⁄2 cup brandy
- 3 lbs rabbit, cut into serving pieces, liver reserved
- 1⁄2 cup olive oil
- dry white wine
- 1 teaspoon dried thyme, crumbled
- 2 small bay leaves
- 1 large onion, sliced
- 2 tablespoons flour
- 1 cup beef broth
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon tomato paste
- 1⁄2 cup creme fraiche
Directions See How It's Made
- In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
- In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
- Transfer rabbit with a slotted spoon to a plate, reserving marinade.
- Pat it dry and season.
- Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
- Add onion and cook until softened.
- Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
- Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
- Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
- Add reserved liver, chopped, and simmer 5 minutes.
- Transfer rabbit and prunes with slotted spoon to a plate.
- Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
- Simmer until rabbit is heated through.