Rabbit Braised With Mustard, Cream And Prunes Recipe

Name: Rabbit Braised With Mustard, Cream And Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7/8 kg rabbit; all-purpose flour, seasoned for dusting; 2 tablespoons olive oil; 1 tablespoon butter; 100 g bacon, finely chopped; 4 shallots, finely chopped; 150 ml white wine; 1/2 cup chicken stock; 1/3 cup Dijon mustard; 2 bay leaves; 3 sprigs thyme; 300 ml pouring cream; 150 g pitted prunes

Servings: persons

1 7/8 kg rabbit
all-purpose flour, seasoned for dusting
2 tablespoons olive oil
1 tablespoon butter
100 g bacon, finely chopped
4 shallots, finely chopped
150 ml white wine
1/2 cup chicken stock
1/3 cup Dijon mustard
2 bay leaves
3 sprigs thyme
300 ml pouring cream
150 g pitted prunes

1
Cut rabbit into serving pieces, or have your butcher do this for you.
2
Dust rabbit pieces with seasoned flour, shaking off excess.
3
Heat the oil in a heavy-based flame proof casserole over medium heat.
4
Add rabbit in batches and brown all over.
5
Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
6
Add white wine and cook until nearly evaporated.
7
Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
8
Add rabbit and stir to coat.
9
Bring to the boil, cover and cook in 170c oven for 1 hour.
10
Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 7/8 kg rabbit, all-purpose flour, seasoned for dusting, 2 tablespoons olive oil, 1 tablespoon butter, and more.

Yes, Rabbit Braised With Mustard, Cream And Prunes falls under the Meat & Poultry 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.

Rabbit Braised With Mustard, Cream And Prunes

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