LAPIN SAUTE AUX PRUNEAUX (SAUTEED RABBIT WITH PRUNES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, one pot, main course
Time 1h
Yield Four servings
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper. Cover and refrigerate. Let stand overnight or up to 24 hours, turning the pieces occasionally.
- Drain and reserve the strained liquid. Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
- Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until nicely browned on one side, about four or five minutes. Turn the pieces and cook until browned on the second side.
- Scatter the reserved vegetables in the casserole and stir. Cook briefly and pour off all fat.
- Sprinkle the rabbit pieces with flour and stir. Add the reserved marinating liquid and stir. Add the broth. Bring to the boil and cover. Cook about 20 minutes and add the prunes. Cover and cook 20 minutes. Serve.
Nutrition Facts : @context http, Calories 967, UnsaturatedFat 17 grams, Carbohydrate 66 grams, Fat 32 grams, Fiber 8 grams, Protein 83 grams, SaturatedFat 9 grams, Sodium 1646 milligrams, Sugar 35 grams, TransFat 0 grams
BRAISED RABBIT WITH PRUNES
Steps:
- Optional step using rabbit liver: After the rabbit is cooked through, if you want, you can intensify the flavor of the sauce using the rabbit's liver. The liver should have been included with the rabbit from your butcher, just like whole chickens come with the giblets. (Don't worry, the liver won't make your dish taste like liver. You can even try just a little amount to taste to make sure. The liver acts as a "liaison", thickening the sauce and making it richer.) Purée the rabbit liver with 1 Tbsp of vinegar (I used wine vinegar, but cider or white vinegar will do). Remove the rabbit pieces, prunes, thyme sprigs, and bay leaf from the pot (discard thyme and bay leaves) to a serving dish. Whisk the puréed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes. (If the sauce is still too thin, you can thicken further with corn starch or flour.) Then drizzle the sauce over and around the rabbit and prunes. Great served over egg noodles. Links: Rabbit in Mustard Sauce here on Simply Recipes Rabbit Stew with Mushrooms here on Simply Recipes Chicken Marbella chicken cooked with prunes and olives
Nutrition Facts : Calories 956 kcal, Carbohydrate 41 g, Cholesterol 300 mg, Fiber 5 g, Protein 106 g, SaturatedFat 11 g, Sodium 303 mg, Sugar 23 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
BRAISED RABBIT
My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.
Nutrition Facts :
BROCHETTE DE LAPIN AUX PRUNEAUX
We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or saddle). In Canada, asking for the kidneys is no problem. In the United States, it is hit or miss. Sometimes we like to serve the skewers with Gentleman Steak Sauce (page 251) for dipping, but they are good on their own, too. Another nice option is an easy pan jus, made by deglazing the pan with a shot of sherry, then adding 1/2 cup (125 ml) chicken stock and 2 tablespoons unsalted butter.
Yield Makes 6 skewers
Number Of Ingredients 9
Steps:
- Bone the legs and loins. Cut each leg and each loin into 6 equal pieces; leave the kidneys whole.
- Have ready 6 bamboo skewers. Thread the following onto each skewer: 1 leg piece, 1 bacon piece, 1 prune, 1 loin piece, 1 onion piece. Repeat again.
- Arrange the skewers on a platter. Drizzle the olive oil evenly over the skewers, then sprinkle with the salt. Pluck the needles from the rosemary sprigs, and add a few pinches to each skewer.
- Warm the canola oil and butter in a large frying pan over high heat. When the butter has melted and the fat is hot, add the skewers and cook, turning once, for 4 minutes on each side. Remove the pan from the heat and let the skewers rest for 3 minutes before serving.
BROCHETTE DE LAPIN AUX PRUNEAUX
We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or saddle). In Canada, asking for the kidneys is no problem. In the United States, it is hit or miss. Another nice option is an easy pan jus, made by deglazing the pan with a shot of sherry, then adding 1/2 cup (125 ml) chicken stock and 2 tablespoons unsalted butter.
Provided by Fredéric Morin
Categories Appetizer Lunch Prune Rabbit Bacon Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 skewers
Number Of Ingredients 9
Steps:
- 1. Bone the legs and loins. Cut each leg and each loin into 6 equal pieces; leave the kidneys whole.
- 2. Have ready 6 bamboo skewers. Thread the following onto each skewer: 1 leg piece, 1 bacon piece, 1 prune, 1 loin piece, 1 onion piece. Repeat again.
- 3. Arrange the skewers on a platter. Drizzle the olive oil evenly over the skewers, then sprinkle with the salt. Pluck the needles from the rosemary sprigs, and add a few pinches to each skewer.
- 4. Warm the canola oil and butter in a large frying pan over high heat. When the butter has melted and the fat is hot, add the skewers and cook, turning once, for 4 minutes on each side. Remove the pan from the heat and let the skewers rest for 3 minutes before serving.
More about "braised rabbit with prunes lapin aux pruneaux recipes"
BRAISED RABBIT WITH WILD MUSHROOMS AND PRUNES (LAPIN …
From sbs.com.au
LAPIN AUX PRUNEAUX | RABBIT WITH PRUNES RECIPE - THE …
From thegoodlifefrance.com
RABBIT WITH PRUNES - RECIPE | SPICE TREKKERS
From spicetrekkers.com
BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX) - PINTEREST
From pinterest.com
RABBIT WITH PRUNES RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX) | RECIPE | RECIPES ...
From pinterest.com
MARTIAN ORTHODOX ON TWITTER: "LAMB …
From twitter.com
BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX) | CLEAN EATING …
From pinterest.co.uk
EUROPE: BELGIUM: BELGIAN LAPIN AUX PRUNEAUX (BRAISED RABBIT WITH …
From localanddiaspora.com
LAPIN AUX PRUNEAUX (BRAISED RABBIT WITH PRUNES)
From regimentcooksite.wordpress.com
RECIPE – ‘LAPIN AUX PRUNEAUX’ (RABBIT BRAISED IN RED WINE WITH …
From edibletcetera.com
BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX)
From agameals.com
LAPIN AUX PRUNEAUX (BRAISED RABBIT WITH PRUNES) - YOUTUBE
RABBIT WITH PRUNES - CHEF'S PENCIL
From chefspencil.com
BRAISED RABBIT WITH MUSTARD AND FENNEL RECIPE - JENN LOUIS
From foodandwine.com
LAPIN AUX PRUNEAUX (RABBIT WITH PRUNES) - THE ART OF EATING …
From artofeating.com
SIR GEECHIE ON TWITTER: "RT @MARTIANORTHODOX: LAMB …
From twitter.com
BRAISED RABBIT WITH PRUNES | PUNCHFORK
From punchfork.com
BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX) | RECIPE | BRAISED ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love