Rabbit stew with prunes

Rabbit stew with prunes

Lapin aux pruneaux

By
From
Taste le Tour
Serves
6

From the Béarn/Pyrenees region by Philippe Mouchel

Rabbit was an extremely popular meat during my youth in rural France. My family kept rabbits in the backyard, and we fed them with vegetable scraps and used the manure to fertilise our vegetable garden.

Ingredients

Quantity Ingredient
1 1.5 kg rabbit, cut into 6–8 pieces
18 prunes, stones removed
1/2 bottle good red wine
1 tablespoon honey
1 cinnamon stick
1 star anise
salt
freshly ground black pepper
1 tablespoon olive oil
20g butter
1 small brown onion, diced
1 small carrot, diced
3 sprigs thyme
1 slice pain d’épice
3 tablespoons chopped parsley

Method

  1. Preheat the oven to 150°C.
  2. Place the prunes in a bowl. Combine the wine, honey, cinnamon stick and star anise in a saucepan. Bring to the boil then pour over the prunes.
  3. Season the rabbit pieces with salt and pepper. Heat the oil and half the butter in an oven-proof saucepan or casserole dish and brown the rabbit pieces all over. Tip any excess fat out of the pan and add the remaining butter. Stir in the diced onion and carrot, cover with a lid and cook for a few minutes.
  4. Add the soaked prunes, together with their soaking liquor and spices. Finally, add the thyme and pain d’épice, which will soft en and thicken the sauce as it cooks. Cover the pan and cook for about 2 hours, stirring a couple of times during the cooking. When cooked, the rabbit meat should fall away from the bones.
  5. Sprinkle with chopped parsley and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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