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Braised Rabbit with Prunes
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
French-style braised rabbit in white wine with shallots and prunes.
Ingredients:
  • 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)
Instructions:
  • In a large Dutch oven over medium-high heat, melt 1 tbsp butter with 3 tbsp olive oil. Pat dry the rabbit pieces, season with salt, and brown them in batches on all sides.
  • Sauté shallots and garlic, deglaze with white wine: Take out the rabbit pieces. Toss in sliced shallots, lower heat to medium, cook for 2 minutes. Stir in minced garlic, cook for 30 seconds. Pour in white wine, raise heat to high. Scrape up browned bits with a wooden spoon. Boil wine until reduced by half.
  • Arrange rabbit, prunes, thyme, bay leaf, and shallots in a pan. Sprinkle with black pepper. Lower heat and cover tightly. Cook for 45 minutes on low heat until tender. Make sure to avoid lifting the lid while cooking.
  • Enhance sauce with rabbit liver: Blend rabbit liver with 1 Tbsp of vinegar. Once the rabbit is cooked, remove it from the pot along with prunes, thyme, and bay leaf. Whisk the liver vinegar mixture into the sauce and simmer for 10 minutes. Thicken with cornstarch or flour if needed, then pour over rabbit and prunes. Serve over egg noodles.

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