Rabbit With Cider In Prunes Recipes

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RABBIT AND PRUNE CASSEROLE



Rabbit and Prune Casserole image

Make and share this Rabbit and Prune Casserole recipe from Food.com.

Provided by Doreen Randal

Categories     Rabbit

Yield 4 serving(s)

Number Of Ingredients 11

1 rabbit, jointed
450 ml red wine
2 tablespoons white vinegar
6 peppercorns
2 bay leaves
1/2 teaspoon thyme
1 sprig rosemary
115 g prunes
60 g butter
45 g flour
salt & pepper

Steps:

  • Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
  • Wipe the rabbit joints dry and lightly brown in butter.
  • Transfer to a casserole dish and blend the flour into the remaining butter in the pan.
  • Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens.
  • Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.
  • Cheers, Doreen Randal, Wanganui.
  • New Zealand

Nutrition Facts : Calories 360.6, Fat 12.4, SaturatedFat 7.7, Cholesterol 32.1, Sodium 91.9, Carbohydrate 42.8, Fiber 3.8, Sugar 19.4, Protein 2.4

RABBIT IN RED WINE WITH PRUNES



Rabbit in Red Wine With Prunes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/4 pound extra-large pitted prunes
2 cups dry red wine
4 strips thick-cut bacon
1 tablespoon peanut or vegetable oil
1 rabbit, cut up
Flour for dredging
4 leeks, sliced and thoroughly washed to remove grit
3 carrots, sliced
1 clove garlic, minced
1 cup chicken stock (preferably homemade)
1/2 teaspoon thyme
Freshly ground pepper

Steps:

  • Simmer the prunes over low heat in one cup wine for 20 minutes. Set aside.
  • Chop the bacon into half-inch strips. Saute in a large casserole until golden. Remove with a slotted spoon and drain on paper towels.
  • Empty out the bacon fat. Add the peanut oil and heat. Dredge the pieces of rabbit lightly with flour and brown them, a few at a time, in the oil. Add the leeks and carrots. Brown lightly, then add the garlic and cook for two minutes, stirring.
  • Return the rabbit pieces to the pan. Add the prunes, with their juice, the remaining wine and the chicken stock. Season with thyme and pepper. Simmer, covered, for 20 minutes. Add the bacon and continue cooking for 10 minutes, or until the rabbit is tender. If the stew is too dry, add a little stock or water.

Nutrition Facts : @context http, Calories 982, UnsaturatedFat 21 grams, Carbohydrate 48 grams, Fat 38 grams, Fiber 6 grams, Protein 88 grams, SaturatedFat 11 grams, Sodium 495 milligrams, Sugar 18 grams, TransFat 0 grams

RABBIT AND PRUNE CASSEROLE



Rabbit and prune casserole image

Rabbit is a sustainable meat and works well in a casserole.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 6

Number Of Ingredients 18

200g/7oz ready-to-eat prunes, stones removed
6 tbsp brandy
50g/1¾oz butter
1 tbsp vegetable oil
2 rabbits, each skinned and jointed into 6 pieces
8 streaky bacon rashers, cut into 2cm/¾in pieces
2 large long shallots, sliced lengthways
2 tbsp plain flour
200ml/7fl oz dry white wine or cider
500ml/18fl oz chicken stock
1 tbsp Dijon mustard
2 tsp wholegrain mustard
1 bay leaf
1 small bunch fresh thyme
100ml/3½fl oz double cream
sea salt and freshly ground black pepper
2 tbsp chopped flatleaf parsley, to garnish
French bread or Gruyère croutons, to serve

Steps:

  • Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside.
  • Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3-4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish.
  • Fry the bacon in the same pan for 4-5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.
  • Melt the remaining butter in the frying pan and gently fry the shallots for 5-6 minutes, or until softened, stirring regularly.
  • Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer.
  • Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½-2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven.
  • Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn't completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croutons.

RABBIT IN CIDER



Rabbit in Cider image

If you can get hold of a wild rabbit for this, so much the better.

Categories     One-pot recipes     Fair game

Yield Serves 4

Number Of Ingredients 13

2lb (900g) rabbit joints (or a medium rabbit, jointed)
1 sprig of thyme or 1/2 teaspoon dried
6 juniper berries, crushed
8oz (225g) dark-gilled mushrooms, sliced
salt and freshly milled black pepper
1oz (25g) butter
1 tablespoon oil
2 medium onions, peeled and chopped
1 clove garlic, crushed
8oz (225g) unsmoked streaky bacon, bought it possible in one piece and then cut into cubes
1 heaped tablespoon plain flour
1/2 pint (275ml) dry cider
1/2 pint (275ml) stock

Steps:

  • Begin by heating the butter and oil in a flameproof casserole and frying the rabbit joints quickly to brown them all over. Now remove them to one side and fry the onions, garlic and bacon for about 10 minutes. Then sprinkle in the flour, stir and cook for a minute or two before gradually stirring in the cider and the stock. At this stage add the rabbit joints, together with the thyme and crushed juniper berries. Bring everything to simmering point, then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper. Cover and simmer the rabbit very gently for about an hour, or until it's tender.

RABBIT WITH CIDER IN PRUNES



Rabbit With Cider in Prunes image

The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain

Provided by jenny butt

Categories     Stew

Time 2h30m

Yield 2-3 serving(s)

Number Of Ingredients 13

4 rabbit joints
1 tablespoon seasoned flour
225 g streaky bacon or 225 g pancetta
1 -2 tablespoon oil
2 large onions, peeled, halved and thinly sliced to form crescents
1 garlic clove, chopped
300 ml stock
1 bunch herbs (parsley, thyme, bay leaf)
salt & pepper
110 g pitted prunes
whipping cream (optional)
butter (optional)
300 ml cider or 300 ml white wine

Steps:

  • Dust rabbit joints in flour.
  • Wrap each piece in strip of bacon, securing with toothpick.
  • Heat oil in large saucepan.
  • Gently sauté onion & garlic.
  • Transfer to flameproof casserole dish.
  • Brown rabbit in frypan.
  • Add these to casserole.
  • Pour cider (or wine) & stock over rabbit.
  • Add herbs & seasoning.
  • Gently heat until barely simmering.
  • Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
  • Add prunes 15 minutes before time is up.
  • To serve place rabbit pieces on shallow platter.
  • Quickly boil the sauce to reduce & thicken.
  • Stir in 1 - 2 Tblsp of cream OR butter if using.
  • Pour sauce all over the rabbit and strew with croutons & chopped parsley.
  • Serve.

Nutrition Facts : Calories 879.2, Fat 58, SaturatedFat 18, Cholesterol 76.5, Sodium 943.8, Carbohydrate 79.1, Fiber 8.9, Sugar 42.1, Protein 17

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