𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗥𝗮𝗯𝗯𝗶𝘁 𝘄𝗶𝘁𝗵 𝗣𝗿𝘂𝗻𝗲𝘀 𝗶𝗻 𝗮 𝗪𝗶𝗻𝗲–𝗕𝗲𝗿𝗿𝘆 𝗦𝗮𝘂𝗰𝗲
Tender rabbit simmered in a rich wine berry sauce with fragrant herbs, a hint of acidity, and the gentle sweetness of prunes. The dish turns out deep, flavorful, and festive.
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨
𝑹𝒂𝒃𝒃𝒊𝒕 𝒂𝒏𝒅 𝑴𝒂𝒓𝒊𝒏𝒂𝒅𝒆
• Rabbit — 1 whole
• Carrots — 1–2, roughly chopped
• Onions — 1–2, roughly chopped
• Dry white wine — 1 bottle
• White wine vinegar — 50 ml
• Fresh thyme
• Fresh rosemary
• Bay leaves — 2–3
• Cloves — 5
• Salt
𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗥𝗮𝗯𝗯𝗶𝘁 𝘄𝗶𝘁𝗵 𝗣𝗿𝘂𝗻𝗲𝘀 𝗶𝗻 𝗮 𝗪𝗶𝗻𝗲–𝗕𝗲𝗿𝗿𝘆 𝗦𝗮𝘂𝗰𝗲
𝑭𝒐𝒓 𝑩𝒓𝒂𝒊𝒔𝒊𝒏𝒈
• Prunes — 150 g (soaked in cognac/whiskey/rum for 30 minutes)
• Butter — 1–2 tbsp
• Olive oil — 2 tbsp
• Shallots — 3–4 (or regular onion)
• Mustard — 2 tsp
• Blueberry or blackcurrant jam — 1–2 tbsp
• Salt to taste
𝙋𝙧𝙚𝙥𝙖𝙧𝙖𝙩𝙞𝙤𝙣
𝑷𝒓𝒆𝒑𝒂𝒓𝒊𝒏𝒈 𝒕𝒉𝒆 𝑹𝒂𝒃𝒃𝒊𝒕 𝒂𝒏𝒅 𝑴𝒂𝒓𝒊𝒏𝒂𝒅𝒆
1. Rinse the rabbit, pat dry, and cut into serving pieces.
2. Place the pieces into a deep dish suitable for marinating.
3. Add the roughly chopped carrots and onions.
4. Add fresh thyme, rosemary, bay leaves, and cloves.
5. Pour in the white wine and white wine vinegar.
6. Cover and refrigerate overnight.
𝑷𝒓𝒆𝒑𝒂𝒓𝒊𝒏𝒈 𝒕𝒉𝒆 𝑷𝒓𝒖𝒏𝒆𝒔
• Rinse the prunes and soak them in whiskey, cognac, or rum for 30 minutes.
𝑩𝒓𝒐𝒘𝒏𝒊𝒏𝒈
1. Remove the rabbit from the marinade and pat dry.
2. Heat butter with olive oil.
3. Brown the rabbit pieces until golden.
4. Add shallots and the soaked prunes, warm them through.
𝑺𝒂𝒖𝒄𝒆
1. Remove the vegetables and herbs from the marinade and blend them with some of the marinade until smooth.
2. Pour this mixture into a heatproof pot or baking dish.
3. Bring to a boil.
4. Add the jam and mustard, stir well.
5. Add the browned rabbit, prunes, and shallots.
6. Bring to a gentle boil again, cover.
𝑩𝒓𝒂𝒊𝒔𝒊𝒏𝒈
• Place in the oven at 160–170°C (320–340°F) for 1.5–2 hours, until the meat becomes very tender.
Enjoy! Cook with pleasure.
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