Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

Anonymous September 25, 2015