| Prep: 30 mins | Cook: 75 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 393 | 23g | 7g | 15g |
| sugars | fibre | protein | salt |
| 10g | 2g | 34g | 0.8g |
Why I Love French Rabbit Leg with Prunes and White Wine
I’ve always enjoyed immersing myself in new culinary adventures and finding inspiration in the process. Today, I’d like to introduce you to a recipe I’ve recently become enthralled with – Rabbit Leg with Prunes and White Wine. As a Montana boy, raised on hearty rancher’s staples and fruitful Native American traditions, this French-inspired dish may seem off the beaten path, yet it carries an exciting melding of flavors that make it a unique standout in any gourmet enthusiast’s collection.
Discovering European Flavors
My education in the world of flavor wasn’t restricted to the bounds of my Montana homeland. You might be surprised, but being introduced to more exotic cuisine was a delight for my palate, often leading me to draw inspiration from renowned chefs like Jacques Pépin, known for his mastery of French cuisine. His work has not only inspired me to broaden my culinary acumen but also to foster an appreciation for international recipes, such as the Rabbit Leg with Prunes and White Wine.
The Tactile Joys of Cooking
This recipe penetrates the traditional boundaries of texture and taste. The richness of the rabbit leg, paired with the fruity sweetness of prunes and the subtle acidity of the white wine, creates a beautiful symphony of flavors that evokes a sense of indulgence and luxury. As you braise the rabbit legs and witness the gradual transformation into a tender, flavorful delicacy, you’ll find yourself engaged in more than just cooking – it becomes an all-encompassing, sensory experience.
This dish is delightfully reminiscent of other succulent meat dishes slowly simmered in rich sauces, like Coq au Vin or a traditional Osso Buco. It has the potential to stand as a glamorous centerpiece at any dinner gathering or become your go-to comfort food on a cold, quiet evening. For an impressive feast, pair it with staples of French cuisine like a roasted beetroot salad or a good old Boulangère potato.
The Rabbit Leg with Prunes and White Wine is more than satisfying; it’s a culinary journey, sweeping you off to the heart of European gourmet heritage while allowing you to bring the magic right into your kitchen. Transforming simple ingredients into extraordinary flavors, this recipe is a testament to the artistry in the world of cooking.
What You’ll Need
- 6 Rabbit legs
- 2 cups of white wine
- 18 prunes, pitted
- 3 cloves of garlic, minced
- 2 onions, chopped
- 2 carrots, chopped
- 2 tablespoons of extra-virgin olive oil
- 4 tablespoons of butter
- 4 sprigs of fresh thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 1/2 cup of chicken broth
- 2 tablespoons of flour
- Fresh parsley, for garnish
Method
Step One
Start by seasoning the rabbit legs with salt and black pepper to taste. Then in a large pan, heat 2 tablespoons of extra-virgin olive oil and 4 tablespoons of butter over medium heat. Once the butter has melted, add the rabbit legs and brown them on all sides. Once browned, remove them from the pan and set them aside.
Step Two
In the same pan, add the finely chopped onions, carrots, and minced garlic. Cook everything in the pan until the vegetables are tender. After that, add 2 tablespoons of flour to the pan and stir well.
Step Three
Slowly pour 2 cups of white wine into the pan, stirring constantly to create a thick sauce. Follow this by adding 1/2 cup of chicken broth to the pan and continue to stir. After that, add the 4 sprigs of fresh thyme and 2 bay leaves to the pan.
Step Four
Return the rabbit legs to the pan and stir them into the sauce. Then, scatter the 18 pitted prunes around the pan. Lower the heat, cover the pan, and allow it to simmer for about 1 hour, or until the rabbit is tender.
Step Five
Finally, remove the thyme sprigs and bay leaves from the pan. Taste and adjust the seasoning if necessary. When you’re ready to serve, garnish the rabbit with fresh parsley. Enjoy your Rabbit Leg with Prunes and White Wine!
