Lapin saute aux pruneaux (Sauteed rabbit with prune

Name: Lapin saute aux pruneaux (Sauteed rabbit with prunes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces; 1/2 cup coarsely chopped carrots; 1/2 cup coarsely chopped onions; 1/2 cup coarsely chopped celery; 1/4 cup red-wine vinegar; 2 cups dry red wine; 4 sprigs fresh parsley; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 bay leaf; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons flour; 1/2 cup fresh or canned chicken broth; 3/4 pound packaged pitted prunes, about 30

Servings: persons

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped onions
1/2 cup coarsely chopped celery
1/4 cup red-wine vinegar
2 cups dry red wine
4 sprigs fresh parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons flour
1/2 cup fresh or canned chicken broth
3/4 pound packaged pitted prunes, about 30

1
In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper.
2
Cover and refrigerate.
3
Let stand overnight or up to 24 hours, turning the pieces occasionally.
4
Drain and reserve the strained liquid.
5
Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
6
Heat the oil and butter in a heavy casserole and add the rabbit pieces.
7
Cook until nicely browned on one side, about four or five minutes.
8
Turn the pieces and cook until browned on the second side.
9
Scatter the reserved vegetables in the casserole and stir.
10
Cook briefly and pour off all fat.
11
Sprinkle the rabbit pieces with flour and stir.
12
Add the reserved marinating liquid and stir.
13
Add the broth.
14
Bring to the boil and cover.
15
Cook about 20 minutes and add the prunes.
16
Cover and cook 20 minutes.
17
Serve.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces, 1/2 cup coarsely chopped carrots, 1/2 cup coarsely chopped onions, 1/2 cup coarsely chopped celery, and more.

Yes, Lapin saute aux pruneaux (Sauteed rabbit with prunes) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lapin saute aux pruneaux (Sauteed rabbit with prunes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions