Best 4 Stewed Rabbit With Prunes Recipes
Indulge in the delectable flavors of stewed rabbit with prunes, a classic dish that tantalizes taste buds with its unique blend of savory and sweet. This traditional recipe, passed down through generations, combines tender rabbit meat, succulent prunes, and an aromatic medley of spices, slow-cooked to perfection. Discover the art of preparing this hearty and comforting stew, along with variations that cater to diverse preferences. Whether you prefer a rich red wine sauce, a tangy tomato-based broth, or a creamy mushroom sauce, our collection of stewed rabbit recipes offers a culinary journey that will gratify your palate. Embark on this culinary adventure and savor the exquisite flavors of stewed rabbit with prunes, a dish that promises to warm your heart and leave you craving more.
Let's cook with our recipes!
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
STEWED RABBIT WITH PRUNES
Steps:
- Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for at least 1 hour. This can be done while the rabbit is cooking. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess. Heat the butter and oil in a large saucepan, add the rabbit pieces and brown on both sides. You may have to do this in batches. Remove the rabbit pieces and set aside. Add the bacon to the pan and fry for about 5 minutes. Add the onions, leek and carrots and cook for 7 minutes, stirring from time to time. Return the rabbit pieces to the pan, sprinkle the remaining flour over the meat and vegetables and cook for 3 to 4 minutes, turning the meat from time to time. Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove. Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time. Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender. If the sauce is too thin, simmer uncovered during this last segment. Serve hot.
RABBIT WITH PRUNES
If you've never had rabbit but are willing to try, do try this recipe. Sweet and savoury - rabbit meat is good eating.
Provided by evelynathens
Categories Rabbit
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
- In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
- Transfer rabbit with a slotted spoon to a plate, reserving marinade.
- Pat it dry and season.
- Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
- Add onion and cook until softened.
- Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
- Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
- Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
- Add reserved liver, chopped, and simmer 5 minutes.
- Transfer rabbit and prunes with slotted spoon to a plate.
- Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
- Simmer until rabbit is heated through.
Nutrition Facts : Calories 1116.8, Fat 57.6, SaturatedFat 16.4, Cholesterol 234.9, Sodium 309.5, Carbohydrate 81.7, Fiber 8.9, Sugar 45.1, Protein 72.8
BELGIAN RABBIT WITH PRUNES IN WINE SAUCE
Rabbit has long been underrated on our side of the ocean-not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.
Provided by Olha7397
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.
- Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
- Soak prunes in water while rabbit marinates.
- Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.
- In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside. Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.
- Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel. Makes 6 servings.
- Canadian Living.
Nutrition Facts : Calories 512.7, Fat 21.1, SaturatedFat 6.9, Cholesterol 139.4, Sodium 513, Carbohydrate 21.7, Fiber 2.1, Sugar 9.3, Protein 46.9
Tips:
- Choose a young rabbit for the most tender meat.
- Soak the prunes in warm water for at least 30 minutes before using to plump them up.
- Brown the rabbit pieces well in a hot skillet before stewing them. This will help to develop flavor.
- Use a good quality red wine for the stewing liquid. A full-bodied wine like a Cabernet Sauvignon or Merlot will add depth of flavor.
- Add plenty of vegetables to the stew, such as carrots, celery, and onions. This will help to create a flavorful and nutritious dish.
- Season the stew to taste with salt, pepper, and herbs such as thyme, rosemary, and bay leaves.
- Simmer the stew for at least 1 hour, or until the rabbit meat is fall-off-the-bone tender.
- Serve the stew with mashed potatoes, egg noodles, or rice.
Conclusion:
Stewed rabbit with prunes is a classic French dish that is both delicious and comforting. It is a great way to enjoy rabbit meat, which is a lean and healthy protein. The prunes add a sweet and tangy flavor to the stew, and the red wine helps to create a rich and flavorful sauce. This dish is sure to please even the most discerning palate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
