Braised Rabbit With Prunes Recipes

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BRAISED RABBIT WITH PRUNES



Braised Rabbit with Prunes image

Classic French preparation of rabbit, braised in white wine with shallots and prunes.

Provided by Elise Bauer

Categories     Dinner     French     Prune     Rabbit

Time 1h25m

Yield 4

Number Of Ingredients 13

One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
Salt
Extra virgin olive oil
1 tablespoon butter
3 to 4 large shallots, sliced, about 1 cup
1 clove garlic, minced
1 cup dry white wine (or chicken stock with a tablespoon of vinegar)
Freshly ground black pepper
7 ounces (200 grams) pitted prunes (dried plums)
Several sprigs fresh thyme
1 bay leaf
1 rabbit liver (optional, should be sold with the rabbit)
1 tablespoon vinegar (optional)

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 WITH PRUNES (LAPIN AUX PRUNEAUX)



Braised Rabbit with Prunes (Lapin aux Pruneaux) image

Braised Rabbit with Prunes (Lapin aux Pruneaux) is a great classic dish from the French repertoire. Delicate rabbit meat gets braised in white wine with salty bacon and sweet prunes -beloved by the French- to create a deliciously rich, thick and slightly sticky sauce. This succulent combination of sweet and salty flavors is quite unique in French cuisine, which makes this dish very memorable. This is a simple recipe to make at home, equally suited for serving on a weekday or for hosting a dinner. Cooking with Rabbit If you...

Provided by Audrey

Categories     Fall

Time 55m

Yield 6-8

Number Of Ingredients 1

2 tbsp (28g) unsalted butter2 tbsp (30ml) Extra Virgin Olive Oil1.5 kg rabbit, cut into 8 serving parts1 tsp salt½ tsp freshly ground black pepper6.5oz (180g) Bacon - about 6 slices, sliced into 1/2-inch thick matchsticks2 Shallots, peeled and diced3 garlic cloves, peeled and diced1 tbsp all-purpose flour1.5 cup (350ml) white wine2 cups (500ml) chicken stock (or vegetable stock)3 bay leaves¼ tbsp juniper berries (about 12)1 ¼ cup (300g) prunes (pitted)

Steps:

  • Make sure you read the cooking notes before you start.
  • Step 1 - At least 2 hours before you start cooking, pat dry the rabbit (with paper towel) and season the rabbit pieces with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can do your prep work (shallots, garlic, bacon) in the meantime.
  • Step 2 - In a large heavy-bottomed Dutch oven or casserole, heat up the olive oil and butter over medium heat. Place the rabbit pieces in (work in batches) and cook for 5 minutes on each side, until the outside is golden. Set aside on a plate.
  • Step 3 - Add the bacon strips and cook for about 5-6 minutes, until crisp. Remove the bacon from the Dutch oven with a spatula, so the drippings remain at the bottom, and set the bacon aside.
  • Step 4 - Add the shallots and garlic and cook for about 5 minutes, until slightly caramelized.
  • Step 5 - Add the flour and stir with a wooden spoon until fully combined. Add the rabbit pieces back in. Pour in the white wine and chicken stock. Add the bacon, 2/3 of the prunes (200g), juniper berries and bay leaves. Cover with a lid, lower the temperature to medium low and cook for 45 minutes.
  • Step 6 - After the 45 minutes, ensure the rabbit is cooked through by poking a pointy knife in it. It should insert fairly easily. Add the rest of the prunes (100G) and cook for an extra 10 minutes.
  • Optional: When adding the last of the prunes, you can add the rabbit liver. Mash up the rabbit liver in a small bowl with a fork, add 1 tablespoon of white vinegar and whisk until creamy. Pour in the mixture into the sauce, mix to combine.
  • After the 10 more minutes of cooking, serve over rice.

Nutrition Facts : Calories 200, Fat 20 grams

RABBIT BRAISED WITH MUSTARD, CREAM AND PRUNES



Rabbit Braised with Mustard, Cream and Prunes image

Make and share this Rabbit Braised with Mustard, Cream and Prunes recipe from Food.com.

Provided by JustJanS

Categories     Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 7/8 kg rabbit
all-purpose flour, seasoned for dusting
2 tablespoons olive oil
1 tablespoon butter
100 g bacon, finely chopped
4 shallots, finely chopped
150 ml white wine
1/2 cup chicken stock
1/3 cup Dijon mustard
2 bay leaves
3 sprigs thyme
300 ml pouring cream
150 g pitted prunes

Steps:

  • Cut rabbit into serving pieces, or have your butcher do this for you.
  • Dust rabbit pieces with seasoned flour, shaking off excess.
  • Heat the oil in a heavy-based flame proof casserole over medium heat.
  • Add rabbit in batches and brown all over.
  • Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
  • Add white wine and cook until nearly evaporated.
  • Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
  • Add rabbit and stir to coat.
  • Bring to the boil, cover and cook in 170c oven for 1 hour.
  • Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.

Nutrition Facts : Calories 1194.3, Fat 70.9, SaturatedFat 28.9, Cholesterol 366.9, Sodium 727.4, Carbohydrate 32.9, Fiber 3.4, Sugar 15.4, Protein 97.8

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