Rabbit with Apples and Prunes in Mustard-Honey Sauce
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
6
Description
Rabbit with Apples and Prunes in Mustard-Honey Sauce
Ingredients
- Rabbit - 2 lbs
- Spanish onions - 2 heads
- Green Apples - 2 pieces
- Pitted Wild Apricots - 6 pieces
- Dry White Wine - 3 fl oz
- Water - 3 fl oz
- Olive Oil - 1 tablespoon
- Butter - 0.7 oz
- Mustard Greens - 1 tablespoon
- Honey - 1 tablespoon
- Paprika - a pinch
- Salt - to taste
- Red Long Chili Peppers - a pinch
- Sugar - 1 tablespoon
- Dried Rosemary - a pinch
- Balsamic Vinegar - 1 tablespoon
Step by Step guide
Step 1
Cut the rabbit into small portion-sized pieces.
Step 2
Slice the red onion into half-rings.
Step 3
Peel the apples, remove the core, and cut them into small wedges. Slice the prunes into strips.
Step 4
Add paprika, ground red pepper, and salt to the rabbit meat. Mix thoroughly.
Step 5
Heat a skillet well, adding olive oil and butter. Sear the pieces on high heat on both sides until golden brown and transfer to a baking dish.
Step 6
In the same skillet, sauté the onion over medium heat, sprinkling with sugar. Once the onion becomes soft, pour in the balsamic vinegar and simmer for a couple more minutes. Transfer to the meat.
Step 7
Prepare the sauce. Pour the wine and water into the skillet, add mustard and honey, and mix thoroughly until smooth. Bring to a boil and turn off immediately.
Step 8
Mix the meat with the onion, apples, prunes, rosemary, and pour the sauce over it.
Step 9
Cover the dish tightly with foil and place it in a preheated oven at 356°F for 40 minutes.
Step 10
After 40 minutes, remove the dish from the oven, uncover, and turn the meat. Return to the oven for another 30 minutes, periodically basting with the sauce for juiciness. Bake until golden brown.
Step 11
Serve the dish garnished with spinach or salad leaves.
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