BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX)
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
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
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.
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
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.
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