Rabbit with Prunes
Rabbit with Prunes or as it’s otherwise known, “lapin aux pruneaux”, is one of the Belgian cuisine’s most beloved staples.
The tender rabbit meat is the focal point of this warming dish, cooked in a delicious sauce made with chicken stock, white wine (or sometimes even dark beer!) and rabbit liver, which adds an extra boost of heartiness.
The prunes, smoky bacon and herbs form a trinity of flavors that simply make the entire dish hit just right. It makes for an amazing winter dinner option, well worth trying when you can get your hands on some rabbit!
Rabbit with Prunes
Ingredients
- 1/2 cup cognac (or water) for soaking the raisins
- 1/2 cup raisins
- 12 pitted prunes
- 5 lb rabbit with liver
- salt to taste
- freshly ground black pepper to taste
- 1/2 cup flour
- 1/2 cup bacon diced
- 1/4 cup butter
- 2-3 cloves of garlic peeled and minced
- 3 onions (or French shallots) finely chopped
- 2 cups chicken stock
- 1 cup dry white wine + 1 tablespoon
- 1 pinch nutmeg
- 3 bay leaves
- 1 tbsp corn starch
- 1 tbsp water
Instructions
- To begin, soak the raisins and prunes in cognac (or water, if you don't have cognac). Make sure the fruits are fully covered and leave them at room temperature to absorb the liquid for preferably 3 hours before it's time to cook.
- Bring the rabbit to room temperature and section it into pieces. Season generously with salt and pepper, making sure to get it all over. Dust the meat pieces with the flour.
- Melt the butter in a large heavy-bottomed pan, add the rabbit meat and liver and cook until browned on all sides. Remove to a separate dish.
- In the same pan, fry the bacon strips until it browns and becomes crispy.
- Transfer the bacon to a separate plate, turn the heat down to low and add in the onion. Sauté for a minute or two then add the minced garlic, and continue frying for 4-5 minutes until slightly caramelized. Then place the rabbit meat and bacon back in the pan.
- Pour the chicken stock and white wine into the pan and add the bay leaves and nutmeg. Bring to a simmer, cover with a lid and and cook for 45 minutes or until the meat becomes tender.
- Puree the liver and mix with with 1 tablespoon of white wine.
- Remove the meat and bay leaves and add the pureed liver to the saucepan. Cook gently for 10 minutes. The liver will add an extra boost of flavor to the dish.
- To thicken the sauce, combine the corn starch with 1 tablespoon of water and add it to the pan, stirring well. Cook until the sauce thickens and becomes glossy.
- Add the meat back in along with the drained raisins, prunes and simmer everything together for 5-10 more minutes.
- Serve with rice or boiled or mashed potatoes.
Enjoy!
Notes
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