Braised rabbit with prunes

Rabbit 540
Braised rabbit with prunes
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 1 min
  • Difficulty: medium
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Braised rabbit with prunes

Ingredients

Directions

  1. ### Cooking ###
  2. Put the prunes to soak in warm water.
  3. Make the butter and oil in a casserole and put the rabbit to brown on all sides with slices of bacon.
  4. Remove and reserve the slices of bacon.
  5. Sprinkle the rabbit with flour and let it brown a little by turning it over.
  6. Remove the rabbit from the casserole.
  7. Discard the cooking fat.
  8. Then put the rabbit back in the casserole with the chicken broth diluted in 2 glasses of water, the cognac, the peeled white onions, the thyme and the laurel.
  9. Salt and pepper, cook under cover.
  10. After 35 minutes. cooking time, add the peeled and cut potatoes, continue cooking for 10 minutes.
  11. Then add the drained prunes and bacon slices and continue cooking for another 15 minutes.
  12. Drain the rabbit and its garnish, place in a warm serving dish.
  13. Bind the sauce with the cream and serve it separately.
  14. ### Wine pairing ###
  15. un Saint-Joseph ou un Berger

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
  7. Macon Bla