Indulge in a culinary journey with our delectable Rabbit and Prune Casserole, a harmonious blend of tender rabbit meat, succulent prunes, and aromatic spices. This classic French dish, known as Civet de Lapin aux Pruneaux, offers a symphony of flavors that will tantalize your taste buds.
**Rabbit and Prune Casserole**: Dive into the rich and savory world of this classic French dish, where rabbit meat and prunes come together in a luscious union. Enhanced with red wine, bacon, and a medley of herbs, this casserole promises an unforgettable dining experience.
**Rabbit Stew with Prunes and Armagnac**: Embark on a culinary adventure with this Provencal-inspired rabbit stew. Featuring tender rabbit meat braised in a luscious broth infused with prunes, Armagnac, and a hint of orange zest, this dish exudes rustic charm and Provencal sunshine.
**Pressure Cooker Rabbit with Prunes**: Discover the convenience of a pressure cooker in crafting a succulent rabbit and prune dish. With just a few simple steps, you can conjure up a tender and flavorful rabbit stew, accented with prunes, white wine, and a touch of Dijon mustard.
**Crock Pot Rabbit and Prunes**: Embrace the ease of slow cooking with this crock pot rabbit and prunes recipe. Let your crock pot work its magic, transforming tough rabbit meat into fall-off-the-bone tenderness, while the prunes add a delightful sweetness.
**Rabbit and Prune Pie**: Experience the comforting goodness of rabbit and prune pie, a delightful combination of savory rabbit, sweet prunes, and a flaky, golden crust. This hearty pie is perfect for a cozy family meal or a special occasion.
RABBIT AND PRUNE CASSEROLE
Make and share this Rabbit and Prune Casserole recipe from Food.com.
Provided by Doreen Randal
Categories Rabbit
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
- Wipe the rabbit joints dry and lightly brown in butter.
- Transfer to a casserole dish and blend the flour into the remaining butter in the pan.
- Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens.
- Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.
- Cheers, Doreen Randal, Wanganui.
- New Zealand
Nutrition Facts : Calories 360.6, Fat 12.4, SaturatedFat 7.7, Cholesterol 32.1, Sodium 91.9, Carbohydrate 42.8, Fiber 3.8, Sugar 19.4, Protein 2.4
BRAISED RABBIT WITH PRUNES
Steps:
- Optional step using rabbit liver: After the rabbit is cooked through, if you want, you can intensify the flavor of the sauce using the rabbit's liver. The liver should have been included with the rabbit from your butcher, just like whole chickens come with the giblets. (Don't worry, the liver won't make your dish taste like liver. You can even try just a little amount to taste to make sure. The liver acts as a "liaison", thickening the sauce and making it richer.) Purée the rabbit liver with 1 Tbsp of vinegar (I used wine vinegar, but cider or white vinegar will do). Remove the rabbit pieces, prunes, thyme sprigs, and bay leaf from the pot (discard thyme and bay leaves) to a serving dish. Whisk the puréed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes. (If the sauce is still too thin, you can thicken further with corn starch or flour.) Then drizzle the sauce over and around the rabbit and prunes. Great served over egg noodles. Links: Rabbit in Mustard Sauce here on Simply Recipes Rabbit Stew with Mushrooms here on Simply Recipes Chicken Marbella chicken cooked with prunes and olives
Nutrition Facts : Calories 956 kcal, Carbohydrate 41 g, Cholesterol 300 mg, Fiber 5 g, Protein 106 g, SaturatedFat 11 g, Sodium 303 mg, Sugar 23 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
RABBIT AND PRUNE CASSEROLE
Rabbit is a sustainable meat and works well in a casserole.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 6
Number Of Ingredients 18
Steps:
- Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside.
- Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3-4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish.
- Fry the bacon in the same pan for 4-5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.
- Melt the remaining butter in the frying pan and gently fry the shallots for 5-6 minutes, or until softened, stirring regularly.
- Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer.
- Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½-2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven.
- Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn't completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croutons.
BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX)
Braised Rabbit with Prunes (Lapin aux Pruneaux) is a great classic dish from the French repertoire. Delicate rabbit meat gets braised in white wine with salty bacon and sweet prunes -beloved by the French- to create a deliciously rich, thick and slightly sticky sauce. This succulent combination of sweet and salty flavors is quite unique in French cuisine, which makes this dish very memorable. This is a simple recipe to make at home, equally suited for serving on a weekday or for hosting a dinner. Cooking with Rabbit If you...
Provided by Audrey
Categories Fall
Time 55m
Yield 6-8
Number Of Ingredients 1
Steps:
- Make sure you read the cooking notes before you start.
- Step 1 - At least 2 hours before you start cooking, pat dry the rabbit (with paper towel) and season the rabbit pieces with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can do your prep work (shallots, garlic, bacon) in the meantime.
- Step 2 - In a large heavy-bottomed Dutch oven or casserole, heat up the olive oil and butter over medium heat. Place the rabbit pieces in (work in batches) and cook for 5 minutes on each side, until the outside is golden. Set aside on a plate.
- Step 3 - Add the bacon strips and cook for about 5-6 minutes, until crisp. Remove the bacon from the Dutch oven with a spatula, so the drippings remain at the bottom, and set the bacon aside.
- Step 4 - Add the shallots and garlic and cook for about 5 minutes, until slightly caramelized.
- Step 5 - Add the flour and stir with a wooden spoon until fully combined. Add the rabbit pieces back in. Pour in the white wine and chicken stock. Add the bacon, 2/3 of the prunes (200g), juniper berries and bay leaves. Cover with a lid, lower the temperature to medium low and cook for 45 minutes.
- Step 6 - After the 45 minutes, ensure the rabbit is cooked through by poking a pointy knife in it. It should insert fairly easily. Add the rest of the prunes (100G) and cook for an extra 10 minutes.
- Optional: When adding the last of the prunes, you can add the rabbit liver. Mash up the rabbit liver in a small bowl with a fork, add 1 tablespoon of white vinegar and whisk until creamy. Pour in the mixture into the sauce, mix to combine.
- After the 10 more minutes of cooking, serve over rice.
Nutrition Facts : Calories 200, Fat 20 grams
SLOW-COOKED RABBIT STEW
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium
LAPIN SAUTE AUX PRUNEAUX (SAUTEED RABBIT WITH PRUNES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, one pot, main course
Time 1h
Yield Four servings
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper. Cover and refrigerate. Let stand overnight or up to 24 hours, turning the pieces occasionally.
- Drain and reserve the strained liquid. Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
- Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until nicely browned on one side, about four or five minutes. Turn the pieces and cook until browned on the second side.
- Scatter the reserved vegetables in the casserole and stir. Cook briefly and pour off all fat.
- Sprinkle the rabbit pieces with flour and stir. Add the reserved marinating liquid and stir. Add the broth. Bring to the boil and cover. Cook about 20 minutes and add the prunes. Cover and cook 20 minutes. Serve.
Nutrition Facts : @context http, Calories 967, UnsaturatedFat 17 grams, Carbohydrate 66 grams, Fat 32 grams, Fiber 8 grams, Protein 83 grams, SaturatedFat 9 grams, Sodium 1646 milligrams, Sugar 35 grams, TransFat 0 grams
Tips:
- For a more intense flavor, marinate the rabbit overnight in a mixture of red wine, garlic, and herbs.
- If you don't have a Dutch oven, you can use a large pot or casserole dish.
- Be sure to brown the rabbit pieces well before adding the other ingredients. This will help to develop the flavor of the dish.
- If you're using a tough cut of rabbit, you may need to cook it for longer than the recipe specifies. Just be sure to check the meat for tenderness before serving.
- Serve the rabbit and prune casserole with mashed potatoes, rice, or egg noodles.
Conclusion:
Rabbit and prune casserole is a hearty and flavorful dish that is perfect for a cold winter night. The rabbit meat is tender and juicy, and the prunes add a sweet and tangy flavor. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a new and exciting dinner recipe, give rabbit and prune casserole a try.
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