Accueil Savory Rabbit with Prunes

Rabbit with Prunes

Catégorie : SavoryUncategorized
I’ve been wanting to cook rabbit for a long time on my cooking blog. It’s done with this rabbit with prunes in an ultra tasty and creamy sauce! It brings back memories of my childhood. I hadn’t eaten one in ages! But this dish is still delicious. With a few steamed potatoes, you won’t even feel like you’re overdoing it. Well, almost!

Rabbit with prunes recipe for 6 people:

-50g of butter
-2 tablespoons of olive oil
-1,5kg of rabbit (saddle, leg of lamb…)
-300g of smoked bacon
-1 onion
-3 cloves of garlic
-1 large tablespoon of flour
-350ml of dry white wine
-500ml of vegetable broth
-350g of pitted prunes
-salt pepper

Here is the, well the rabbits.



Put the olive oil and half of the butter in the casserole over high heat and place the rabbit pieces. Season with salt and pepper.





Turn the meat over and let it brown on all sides.



When all sides have browned a bit, remove the meat from the pan. 



Place the lardons and grill them as well.





Chop the onion and garlic cloves.




Remove the lardons and put the chopped onion and garlic in the fat. Lower the heat if necessary to avoid burning the bottom of the casserole, as it is the roasted juices that will give the dish a fabulous taste.




When they start to toast slightly, add the remaining butter and flour. 





Stir with a spoon for 20 seconds and then add a little vegetable stock. Scrape the bottom of the casserole well to recover the cooking juices. 




Then a little white wine.




Mix briskly. The sauce will thicken very quickly. When you have no more lumps, you can add more liquid.




Place the meat on top of the sauce and all the juice it will have given off, contained in the plate.




Add the lardons (still with the juice) and 250g of prunes. 




Add the remaining vegetable stock and white wine. 




Close the pot and cook for 45 minutes. 




After this time, open the casserole, add the remaining 100g of prunes and continue cooking for 50 minutes to an hour. 





Normally at this stage the sauce is smooth. Of course, salt and pepper should be added to taste. If you want an even smoother sauce (be careful not to evaporate everything either!!) you can continue cooking the sauce without the meat and add it at the very end. 
Serve this dish while still warm with steamed potatoes or fresh pasta! 

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