Rabbit and Prune Casserole
Indulge in the rustic elegance of this Rabbit and Prune Casserole, a delightful fusion of tender rabbit pieces, sweet dried prunes, and an herbaceous medley of thyme and bay leaves. Slow-cooked to perfection in a fragrant broth of dry white wine, tomato paste, and savory stock, this casserole achieves a rich, velvety sauce infused with the subtle sweetness of prunes and the aromatic depth of garlic and fresh vegetables. Perfect for a cozy weekend dinner, this dish pairs beautifully with crusty bread, creamy mashed potatoes, or buttery polenta to soak up every luxurious drop of the flavorful sauce. With minimal prep time and an irresistible combination of rustic ingredients, this casserole is a heartwarming, crowd-pleasing centerpiece for your table.
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Recipe Information
Ingredients
- 1 whole rabbit, jointed into 6-8 pieces
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 250 milliliters dry white wine
- 500 milliliters chicken or vegetable stock
- 2 tablespoons tomato paste
- 150 grams dried prunes
- 4 fresh thyme sprigs
- 2 bay leaves
- 50 grams all-purpose flour (for dusting)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Season the rabbit pieces with salt and black pepper. Lightly dust them with the flour and shake off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large, oven-safe casserole dish over medium-high heat. Brown the rabbit pieces in batches until golden on all sides, about 3-4 minutes per side. Remove the rabbit and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the casserole dish. Add the chopped onion, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Deglaze the casserole dish with the white wine, scraping the bottom to incorporate any browned bits. Allow the wine to simmer for 2-3 minutes, reducing slightly.
Stir in the chicken or vegetable stock and tomato paste, mixing well.
Return the browned rabbit pieces to the casserole dish. Add the dried prunes, thyme sprigs, and bay leaves. Gently stir to combine.
Bring the mixture to a simmer, then cover the casserole dish with a lid or foil and transfer it to the preheated oven.
Cook for 1.5 to 2 hours, or until the rabbit is tender and the sauce has thickened slightly. Stir halfway through and adjust seasoning with more salt and pepper, if needed.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with fresh parsley, if desired, and serve hot with crusty bread, mashed potatoes, or polenta.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 19.5 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
