Rabbit Braised With Mustard, Cream And Prunes

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.

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 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.

That's it — enjoy your meal!