Rabbit With Cider In Prunes Recipe

Name: Rabbit With Cider In Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rabbit joints; 1 tablespoon seasoned flour; 225 g streaky bacon or 225 g pancetta; 1 -2 tablespoon oil; 2 large onions, peeled, halved and thinly sliced to form crescents; 1 garlic clove, chopped; 300 ml stock; 1 bunch herbs (parsley, thyme, bay leaf); salt & pepper; 110 g pitted prunes; whipping cream (optional); butter (optional); 300 ml cider or 300 ml white wine

Servings: persons

4 rabbit joints
1 tablespoon seasoned flour
225 g streaky bacon or 225 g pancetta
1 -2 tablespoon oil
2 large onions, peeled, halved and thinly sliced to form crescents
1 garlic clove, chopped
300 ml stock
1 bunch herbs (parsley, thyme, bay leaf)
salt & pepper
110 g pitted prunes
whipping cream (optional)
butter (optional)
300 ml cider or 300 ml white wine

1
Dust rabbit joints in flour.
2
Wrap each piece in strip of bacon, securing with toothpick.
3
Heat oil in large saucepan.
4
Gently saute onion & garlic.
5
Transfer to flameproof casserole dish.
6
Brown rabbit in frypan.
7
Add these to casserole.
8
Pour cider (or wine) & stock over rabbit.
9
Add herbs & seasoning.
10
Gently heat until barely simmering.
11
Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
12
Add prunes 15 minutes before time is up.
13
To serve place rabbit pieces on shallow platter.
14
Quickly boil the sauce to reduce & thicken.
15
Stir in 1 - 2 Tblsp of cream OR butter if using.
16
Pour sauce all over the rabbit and strew with croutons & chopped parsley.
17
Serve.

601

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: 4 rabbit joints, 1 tablespoon seasoned flour, 225 g streaky bacon or 225 g pancetta, 1 -2 tablespoon oil, and more.

Yes, Rabbit With Cider In 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 With Cider In Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions