Rabbit With Prunes Recipe

Name: Rabbit With Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pitted prune; 1/2 cup cognac or 1/2 cup brandy; 3 lbs rabbit, cut into serving pieces, liver reserved; 1/2 cup olive oil; dry white wine; 1 teaspoon dried thyme, crumbled; 2 small bay leaves; butter; 1 large onion, sliced; 2 tablespoons flour; 1 cup beef broth; 1 tablespoon minced garlic; 1 tablespoon minced shallot; 1 teaspoon tomato paste; 1/2 cup creme fraiche

Servings: persons

1 lb pitted prune
1/2 cup cognac or 1/2 cup brandy
3 lbs rabbit, cut into serving pieces, liver reserved
1/2 cup olive oil
dry white wine
1 teaspoon dried thyme, crumbled
2 small bay leaves
butter
1 large onion, sliced
2 tablespoons flour
1 cup beef broth
1 tablespoon minced garlic
1 tablespoon minced shallot
1 teaspoon tomato paste
1/2 cup creme fraiche

1
In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
2
In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
3
Transfer rabbit with a slotted spoon to a plate, reserving marinade.
4
Pat it dry and season.
5
Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
6
Add onion and cook until softened.
7
Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
8
Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
9
Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
10
Add reserved liver, chopped, and simmer 5 minutes.
11
Transfer rabbit and prunes with slotted spoon to a plate.
12
Skim cooking liquid, strain it into another pot and add creme fraiche, rabbit, prunes, and remaining prunes and season to taste.
13
Simmer until rabbit is heated through.

313

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 15 ingredients. The key ingredients include: 1 lb pitted prune, 1/2 cup cognac or 1/2 cup brandy, 3 lbs rabbit, cut into serving pieces, liver reserved, 1/2 cup olive oil, and more.

Yes, 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!

Rabbit With Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions