Rabbit With Prunes

"If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating."
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins




  • 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.

Questions & Replies

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  1. 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.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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