Rabbit with Wine and Prunes
⏳ Time
2 hours 10 minutes
🥕 Ingredients
19
🍽️ Servings
6
Description
Rabbit with Wine and Prunes
Ingredients
- Prunes - 5.3 oz
- Rabbit - 3 lbs
- Shallot - 3.5 oz
- Celery stalk - 1 piece
- Carrot - 1 piece
- Onion - 1 piece
- Butter - 1.1 oz
- Dry White Wine - 1 qt
- Cognac - 1 fl oz
- Malt Vinegar - 1 fl oz
- Mustard Greens - 2 tablespoons
- Black Currant Jam - 1 tablespoon
- Thyme - 1 piece
- Bay leaf - 1 piece
- Ground clove - 3 pieces
- Green peppercorns - 6 pieces
- Ocean salt - 1 teaspoon
- Fresh Rose Hips - 3 sprigs
- Parsley - 2 sprigs
Step by Step guide
Step 1
Finely chop the carrot, celery, and onion, add parsley, rosemary, bay leaf, peppercorns, cloves, pour in the wine and vinegar.
Step 2
Wash the rabbit, pat dry with a paper towel, cut it up and place it in the marinade. Refrigerate for 1 hour.
Step 3
Soak the prunes in cognac for 30 minutes.
Step 4
Remove the rabbit from the marinade, dry with a paper towel, and place it in a skillet with heated butter and shallots.
Step 5
After 5 minutes, add the prunes and simmer for 20 minutes. Transfer the contents to a plate. Do not wash the skillet.
Step 6
Blend half of the marinade into a puree, adding 6 prunes. Combine with the remaining marinade and reduce in the skillet where the rabbit was cooked.
Step 7
Season with thyme, mustard, jam, and salt. Add a bit more butter.
Step 8
Return the rabbit to the skillet and warm for 2 minutes.
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