Best 6 Stewed Rabbit With Prunes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Stewed rabbit with prunes is a classic French dish that combines the flavors of tender rabbit meat, sweet and tangy prunes, and a rich wine sauce. This hearty and flavorful dish is perfect for a special occasion or a cozy dinner at home. The rich sauce and the aromatic blend of herbs and spices make this dish irresistible. The stewing process ensures that the rabbit meat is fall-off-the-bone tender and the prunes add a delightful sweetness and depth of flavor.

Here are our top 6 tried and tested recipes!

STEWED RABBIT



Stewed Rabbit image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 11

2 rabbits
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 clove garlic, chopped
1 herb bouquet, chopped
1 large onion, finely chopped
1/2 cup mushrooms, chopped
1 cup wine
1 cup boiling water
Kosher salt and freshly ground black pepper
Serving suggestions: rice or mashed potatoes

Steps:

  • Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
  • Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
  • Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

SLOW-COOKED RABBIT STEW



Slow-cooked rabbit stew image

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

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve

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



STEWED RABBIT WITH PRUNES image

Categories     Soup/Stew     Game     Stew

Yield 4 people

Number Of Ingredients 17

225g/8oz Pitted Prunes
240ml/8fl.oz. Hot Water
3 tbsp Plain Flour
Salt and Black Pepper
8 Rabbit Portions
2 tbsp Butter
2 tbsp Vegetable Oil
100g/4oz Streaky Bacon, cut into 2.5cm/1-inch pieces
2 Onions, coarsely chopped
2 Carrots, peeled and coarsely sliced
1 Leek, peeled and coarsely sliced
500ml Belgian Sour Beer (e.g Rodenbach), but a dark beer (e.g. Leffe Brune) can also work.
1 tbsp Cider Vinegar
2 Garlic Cloves, finely chopped
4 large sprigs fresh Thyme
2 Bay Leaves
1 whole Clove

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



Rabbit With Prunes image

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

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

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

RABBIT IN RED WINE WITH PRUNES



Rabbit in Red Wine With Prunes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : @context http, Calories 982, UnsaturatedFat 21 grams, Carbohydrate 48 grams, Fat 38 grams, Fiber 6 grams, Protein 88 grams, SaturatedFat 11 grams, Sodium 495 milligrams, Sugar 18 grams, TransFat 0 grams

BELGIAN RABBIT WITH PRUNES IN WINE SAUCE



Belgian Rabbit With Prunes in Wine Sauce image

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

1 (3 lb) rabbit (about 1.5g)
1/4 lb prune
1 cup water
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons oil
1 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup dry red wine
orange peel
1 cup dry red wine
2 tablespoons wine or 2 tablespoons cider vinegar
1 piece orange peel
5 whole peppercorns, cracked
5 whole juniper berries (available in speciality shops and most supermarkets)
2 sprigs fresh thyme or 1/2 teaspoon crushed dried thyme
2 whole cloves
1 bay leaf
4 sprigs fresh parsley
1/2 cup finely chopped onion

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 the right rabbit: Select a young rabbit, as the meat will be more tender. You can also use a frozen rabbit, but thaw it completely before cooking.
  • Brown the rabbit well: Browning the rabbit before stewing it will help to develop flavor and color. Make sure to brown the rabbit in batches so that it doesn't steam.
  • Use a variety of vegetables: This recipe calls for carrots, onions, and celery, but you can also add other vegetables such as potatoes, parsnips, or turnips.
  • Add prunes for sweetness: Prunes add a sweet and tangy flavor to the stew. You can also use other dried fruits such as raisins or apricots.
  • Simmer the stew for at least 1 hour: This will allow the flavors to develop and the rabbit to become tender.
  • Serve with mashed potatoes or spaetzle: This stew is traditionally served with mashed potatoes or spaetzle, but you can also serve it with rice or noodles.

Conclusion:

Stewed rabbit with prunes is a classic comfort food that is easy to make and delicious. The rabbit meat is tender and flavorful, and the prunes add a sweet and tangy flavor. This stew is perfect for a cold winter day, and it can be served with a variety of side dishes.

Related Topics