Rabbit in Red Wine With Prunes Recipe

Name: Rabbit in Red Wine With Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound extra-large pitted prunes; 2 cups dry red wine; 4 strips thick-cut bacon; 1 tablespoon peanut or vegetable oil; 1 rabbit, cut up; Flour for dredging; 4 leeks, sliced and thoroughly washed to remove grit; 3 carrots, sliced; 1 clove garlic, minced; 1 cup chicken stock (preferably homemade); 1/2 teaspoon thyme; Freshly ground pepper

Servings: persons

1/4 pound extra-large pitted prunes
2 cups dry red wine
4 strips thick-cut bacon
1 tablespoon peanut or vegetable oil
1 rabbit, cut up
Flour for dredging
4 leeks, sliced and thoroughly washed to remove grit
3 carrots, sliced
1 clove garlic, minced
1 cup chicken stock (preferably homemade)
1/2 teaspoon thyme
Freshly ground pepper

1
Simmer the prunes over low heat in one cup wine for 20 minutes.
2
Set aside.
3
Chop the bacon into half-inch strips.
4
Saute in a large casserole until golden.
5
Remove with a slotted spoon and drain on paper towels.
6
Empty out the bacon fat.
7
Add the peanut oil and heat.
8
Dredge the pieces of rabbit lightly with flour and brown them, a few at a time, in the oil.
9
Add the leeks and carrots.
10
Brown lightly, then add the garlic and cook for two minutes, stirring.
11
Return the rabbit pieces to the pan.
12
Add the prunes, with their juice, the remaining wine and the chicken stock.
13
Season with thyme and pepper.
14
Simmer, covered, for 20 minutes.
15
Add the bacon and continue cooking for 10 minutes, or until the rabbit is tender.
16
If the stew is too dry, add a little stock or water.

327

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

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 12 ingredients. The key ingredients include: 1/4 pound extra-large pitted prunes, 2 cups dry red wine, 4 strips thick-cut bacon, 1 tablespoon peanut or vegetable oil, and more.

Yes, Rabbit in Red Wine With 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!

Rabbit in Red Wine With Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions