Rabbit With Prunes

Recipe by evelynathens
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.