Indulge in the rich flavors of French cuisine with our exquisite Braised Rabbit with Prunes, or Lapin aux Pruneaux! This delightful dish combines tender rabbit meat with the sweet, caramelized notes of prunes, creating a symphony of taste that will transport your taste buds straight to the heart of France. Perfect for a cozy dinner party or a special family meal, this recipe is not only easy to follow but also promises to impress your guests. Are you ready to embark on a culinary adventure that will leave everyone asking for seconds? Let’s dive into this mouthwatering recipe that’s sure to become a favorite in your kitchen!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole rabbit, cut into pieces
- 200g prunes, pitted
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 2 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Begin by preparing the rabbit. Rinse the rabbit pieces under cold water and pat them dry with paper towels. Season generously with salt and pepper on all sides.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the rabbit pieces in batches, browning them on all sides. This should take about 5-7 minutes per batch. Remove the browned rabbit pieces and set them aside on a plate.
- In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and fragrant. Stir occasionally to prevent the garlic from burning.
- Once the onions and garlic are ready, deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Return the browned rabbit pieces to the pot. Add the chicken broth and bring the mixture to a gentle simmer. Ensure that the rabbit is mostly submerged in the liquid.
- Add the pitted prunes to the pot, distributing them evenly among the rabbit pieces. This will add sweetness and depth to the dish.
- Cover the pot with a lid, reduce the heat to low, and let the rabbit braise for about 1 hour. Check occasionally to ensure it’s simmering gently and stir if necessary.
- After 1 hour, check the tenderness of the rabbit. It should be fork-tender and easily pulled from the bone. If it needs more time, continue to braise for an additional 15-30 minutes, checking for doneness.
- Once the rabbit is cooked, taste the sauce and adjust the seasoning with additional salt and pepper if needed. If you prefer a thicker sauce, you can remove the rabbit pieces and simmer the sauce uncovered for a few more minutes until it thickens to your liking.
- To serve, place the braised rabbit pieces on a platter and spoon the prunes and sauce over the top. Garnish with fresh thyme for added flavor and a touch of elegance.
- Pair the dish with crusty bread or creamy mashed potatoes to soak up the delicious sauce. Enjoy your Lapin aux Pruneaux!
Tips
- Choose the Right Rabbit: Look for a fresh, high-quality rabbit from a trusted butcher or specialty store. If you can't find rabbit, you can substitute with chicken thighs for a similar flavor profile.
- Season Generously: Don’t skimp on the salt and pepper when seasoning the rabbit. This will enhance the overall flavor of the dish and ensure that each bite is delicious.
- Browning is Key: Take your time to brown the rabbit pieces well. This step adds depth and a rich, savory flavor to the final dish, thanks to the caramelization that occurs.
- Deglaze Properly: When deglazing with white wine, make sure to scrape all the flavorful bits from the bottom of the pot. This adds even more depth to your sauce.
- Patience is Virtue: Allow the rabbit to braise gently for the full hour. The longer, slower cooking process breaks down the meat fibers, resulting in tender, succulent meat.
- Adjust the Sauce: If you prefer a thicker sauce, remove the rabbit once it’s cooked and let the sauce simmer uncovered until it reaches your desired consistency.
- Perfect Pairings: Serve your Lapin aux Pruneaux with crusty bread or creamy mashed potatoes to soak up the delicious sauce, and don’t forget a glass of white wine to complement the meal!
Nutrition Facts
Calories: 650kcal
Carbohydrates: g
Protein: 75g
Fat: 22g
Saturated Fat: g
Cholesterol: 300mg
