This recipe is for a classic French preparation of rabbit, braised in white wine with shallots and prunes.
Have you ever made the Silver Palate 80’s classic,Chicken Marbella?
It’s chicken cooked with prunes and olives.
Elise Bauer
It’s amazing how the sweet prunes just melt into the chicken drippings.
Prunes are an underutilized ingredient in my opinion.
Like big fat raisins.
Elise Bauer
Used in cooking, plums can bring a deeply sweetly rich note to anything, especially meats.
Rabbit cooked with prunes is a classic French dish, known there as “lapin aux pruneaux”.
Have you ever prepared rabbit?
Elise Bauer
It’s a lot like chicken, both in the cooking and in the eating.
The taste is just more subtle, and not “chicken-y”.
This recipe works great for leftovers, much like a stew improves over a day or two.
Elise Bauer
Or it’s possible for you to check out Hank’ssteps for cutting up a rabbit.
This is a pretty basic rabbit with prunes preparation.
you could easily dress it up with some stewed tomatoes and or olives.
Elise Bauer
Add a tablespoon of butter.
Remove the rabbit pieces from the pan.
Add the sliced shallots, reduce the heat to medium, and cook for 2 minutes.
Elise Bauer
Add the minced garlic clove and cook for 30 seconds more.
Add the white wine and increase the heat to high.
Use a wooden spoon to scrape up the browned bits from the bottom of the pan.
Elise Bauer
Let the wine boil, until reduced by at least a half.
Arrange the rabbit pieces, prunes, thyme, and bay leaf in the pan.
Sprinkle with black pepper to taste.
Elise Bauer
Cover tightly and let cook for 45 minutes.
(Don’t worry, the liver won’t make your dish taste like liver.
you might even try just a little amount to taste to see to it.
The liver acts as a “liaison”, thickening the sauce and making it richer.)
Whisk the pureed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes.
(If the sauce is still too thin, you could thicken further with corn starch or flour.)
Then drizzle the sauce over and around the rabbit and prunes.
Great served over egg noodles.
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