Rabbit Stew with Plums
⏳ Time
2 hours 30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Enjoy your meal! Chef John Smith
Ingredients
- Rabbit - 4 lbs
- Chicken Broth - 8 fl oz
- Red Grape Juice - 5 fl oz
- Semi-Smoked Sausage - 4.2 oz
- Plums - 3.5 oz
- Brown Sugar - 1.8 oz
- Brandy - 1 fl oz
- Vegetable Oil - 1 fl oz
- Turnips - 2 pieces
- Onion - 1 piece
- Celery salt - 2 pieces
- Garlic - 1 clove
- Thyme - 2 sprigs
- Bay leaf - 1 piece
- Wheat Flour - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cooking method: Preheat the oven to 302°F. Place the plums in a bowl, add brandy and sugar. Mix everything and set aside.
Step 2
Cut the rabbit into medium pieces and sprinkle with flour. Heat vegetable oil in a large deep ovenproof dish and fry the meat over high heat until golden brown. Transfer the rabbit to a plate.
Step 3
Add the chopped bacon, vegetables, and herbs to the dish where the rabbit was fried. Sauté for 5 minutes.
Step 4
Add the red wine and mix everything. Pour in the chicken broth and return the rabbit to the dish. Then add the 'drunken' plums. Cover with a lid and cook on low heat for 2 hours, stirring occasionally, until the meat is fully cooked.
Step 5
Serve with fresh parsley and rice.
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