Rabbit with Prunes
Indulge in the rich, savory-sweet flavors of *Rabbit with Prunes*, a classic French-inspired dish that's perfect for special occasions or a cozy dinner at home. Tender rabbit pieces are gently braised in a luscious red wine and vegetable stock sauce, infused with earthy thyme, aromatic garlic, and the natural sweetness of plump prunes. The dish comes together with a velvety finish from melted butter, creating a harmonious balance of flavors that will delight your taste buds. Serve this comforting stew over creamy mashed potatoes, hearty polenta, or crusty bread to soak up every drop of the flavorful sauce. With a preparation time of just 25 minutes and a slow-cooked tenderness that develops over 90 minutes, this refined yet approachable recipe transforms a humble protein into an unforgettable meal. Perfect for holiday gatherings or gourmet weeknight dinners, *Rabbit with Prunes* is a showstopper that celebrates rustic elegance at its finest.
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Recipe Information
Ingredients
- 1 whole (about 2-3 pounds), jointed into 8 pieces rabbit
- 200 grams prunes
- 1 large, finely chopped onion
- 2 medium, peeled and sliced carrots
- 3 minced garlic cloves
- 250 milliliters dry red wine
- 500 milliliters chicken or vegetable stock
- 3 tablespoons olive oil
- 2 pieces bay leaves
- 1 teaspoon (dried) or 2 sprigs (fresh) thyme
- 2 tablespoons all-purpose flour
- 1 to taste salt
- 1 to taste black pepper
- 1 tablespoon butter
Instructions
Season the rabbit pieces with salt and pepper on all sides.
Lightly coat the rabbit pieces in the flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. In batches, brown the rabbit pieces on all sides until golden. Remove and set aside.
Add the remaining olive oil to the skillet, then sauté the onion and carrots over medium heat until softened, about 5-7 minutes.
Add the garlic and continue to cook for another minute until fragrant.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken or vegetable stock, bay leaves, thyme, and prunes to the skillet. Stir to combine.
Return the rabbit pieces to the skillet, nestling them into the liquid. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 75-90 minutes, or until the rabbit is tender and the sauce has thickened.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
For extra richness, stir in the butter just before serving, allowing it to melt into the sauce.
Serve the rabbit with prunes over mashed potatoes, polenta, or crusty bread, and garnish with fresh thyme or parsley if desired.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 8491 mg | 369% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 90.0 g | ||
| Protein | 375.8 g | 752% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 6225 mg | 132% | |
*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.
