1 hr 5 mins
If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating.
My Private Note
Units: US | Metric
- 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
- 1In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
- 2In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
- 3Transfer rabbit with a slotted spoon to a plate, reserving marinade.
- 4Pat it dry and season.
- 5Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
- 6Add onion and cook until softened.
- 7Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
- 8Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
- 9Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
- 10Add reserved liver, chopped, and simmer 5 minutes.
- 11Transfer rabbit and prunes with slotted spoon to a plate.
- 12Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
- 13Simmer until rabbit is heated through.
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Nutritional Facts for Rabbit With Prunes
Serving Size: 1 (718 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1116.7
- Calories from Fat 518
- Total Fat 57.6 g
- Saturated Fat 16.3 g
- Cholesterol 234.8 mg
- Sodium 309.5 mg
- Total Carbohydrate 81.7 g
- Dietary Fiber 8.9 g
- Sugars 45.1 g
- Protein 72.8 g