Rabbit with Prunes in Wine Sauce

By The Canadian Living Test Kitchen

15 people added this to their Recipe Box

This recipe makes 6 servings

Rabbit has long been underrated on our side of the ocean — not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner.

Ingredients

3 lb rabbits , whole3 3lb lbrabbitrabbits, whole
1/4 lb prunes 1/4 1/4lb lbpruneprunes
1 cup water 1 1cup cupwater
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 tbsp butter 2 2tbsp tbspbutter
2 tbsp oil 2 2tbsp tbspoil
1 cup finely choopped onions 1 1cup cupfinely choopped oniononions
1 tsp salt 1 1tsp tspsalt
1/4 tsp freshly ground pepper 1/4 1/4tsp tspfreshly ground pepper
1/3 cup dry red wine 1/3 1/3cup cupdry red wine
Marinade
1 cup dry red wine 1 1cup cupdry red wine
2 tbsp wine vinegar 2 2tbsp tbspwine vinegar or cider vinegar
1 strip orange peel 1 1strip striporange peel
5 whole peppercorns , cracked5 5whole peppercorns, cracked
5 whole juniper berries 5 5whole juniper berries
2 springs thyme 2 2springs springsthyme
2 whole cloves 2 2whole cloves
1 bay leaf 1 1bay leafbay leaves
4 sprigs fresh parsley 4 4sprigs sprigsfresh parsley
1/2 cup finely chopped onions 1/2 1/2cup cupfinely chopped oniononions

Preparation

Marinade: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.

Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.

Soak prunes in water while rabbit marinates.

Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.

In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside.

Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.

Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel.