| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 532 | 24g | 6g | 29g |
| sugars | fibre | protein | salt |
| 15g | 4g | 45g | 1.8g |
Why I Love French Rabbit with Prunes
Anyone who knows me knows that I’m a true devotee of Pacific Northwest ingredients and Japanese heritage cuisine, but I’m also deeply passionate about indulging in the rich culinary cultures from around the world. One such recipe that has captivated my taste buds over the years is the wonderful Rabbit with Prunes.
World-class Fusion
Although my culinary roots lie in sushi rolls and seafood dishes, I firmly believe that the heart of a gourmet is to relish all kinds of cuisine. The Rabbit with Prunes recipe, a gem from the heart of France, is one such dish that I adore. Not only for its profound depth of flavors that transport me to the rustic French countryside but also for how it beautifully merges with my love for cooking with wine, like many dishes in Julia Child’s repertoire. I confess, it was her mastery that led me to appreciate the complexity and richness this dish encapsulates.
A Symphony of Flavors
What I find most enchanting about the Rabbit with Prunes is that it is a magnificent symphony of flavors. The salty tenderness of the rabbit, the sweetness of the prunes, the sharp undertones of the wine, and the subtle hint of honey all come together to create a harmonious dish that tastes as luxurious as it sounds. It reminds me a lot of the depth you find in a well-prepared Nikujaga, a Japanese meat and potato stew that also combines seemingly simple ingredients into a flavorful, comforting dish.
If you’re looking for the perfect pairing for this Rabbit with Prunes, I highly suggest a side of creamy potato gratin or a warm baguette to soak up the exquisite sauce. The richness of either side dish complements this robust main course beautifully, contributing to a meal that is deeply satisfying in every sense.
So, here’s to the joy of global gastronomic explorations. No matter where our culinary adventures take us, it’s the love for taste, quality, and creativity that remains constant. And, the Rabbit with Prunes recipe is a testament to exactly that – a love for great food.
What You’ll Need
- 2.5 lb rabbit, cut into pieces
- 12 prunes
- 2 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 5 tablespoons olive oil
- 2 large onions, finely chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups red wine
- 2 tablespoons honey
- 1 bouquet garni (a bundle of thyme, bay leaf and parsley)
- 1 cup chicken broth
- 2 tablespoons parsley, finely chopped for garnishing
Method
Step One
Begin by soaking the prunes in a bowl of warm water and set them aside.
Step Two
Take the rabbit pieces and season them evenly with salt and black pepper. Then, sprinkle the flour over the seasoned rabbit pieces, ensuring all the pieces are coated well.
Step Three
Heat the olive oil in a large saucepan over medium heat. Once the oil is warm, add the floured rabbit pieces into the pan. Cook these until they are brown on all sides. Once cooked, remove them from the pan and set them aside.
Step Four
In the same pan, add the finely chopped onions, chopped carrots, and minced garlic. Sauté these until the vegetables have softened.
Step Five
Add the tomato paste into the pan and mix it well with the sautéed vegetables. Cook for around 2 minutes.
Step Six
Pour the red wine into the pan and bring it to a boil. As it boils, stir in the honey.
Step Seven
Return the browned rabbit pieces back into the pan, along with the bouquet garni and the chicken broth. Drain the prunes from the water and add them to the pan as well.
Step Eight
Lower the heat, cover the pan, and let it simmer gently for about 2 hours. This will ensure that the rabbit becomes tender and the flavors meld together perfectly.
Step Nine
After simmering, check the seasoning and make any necessary adjustments. Then, remove the bouquet garni from the pan and dispose of it.
Step Ten
Finally, garnish your Rabbit with Prunes with the finely chopped parsley before serving. Enjoy your tasty and delicious rabbit dish!
