Rabbit with Prunes in Wine Sauce
This recipe makes 6 servings
- Portion size: 6
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.
- 3 lb 3lbrabbitrabbits, whole
- 1/4 lb 1/4lbpruneprunes
- 1 cup 1cupwater
- 1/4 cup 1/4cupall-purpose flour
- 2 tbsp 2tbspbutter
- 2 tbsp 2tbspoil
- 1 cup 1cupfinely choopped oniononions
- 1 tsp 1tspsalt
- 1/4 tsp 1/4tspfreshly ground pepper
- 1/3 cup 1/3cupdry red wine Marinade
- 1 cup 1cupdry red wine
- 2 tbsp 2tbspwine vinegar or cider vinegar
- 1 strip 1striporange peel
- 5 5whole peppercorns, cracked
- 5 5whole juniper berries
- 2 springs 2springsthyme
- 2 2whole cloves
- 1 1bay leafbay leaves
- 4 sprigs 4sprigsfresh parsley
- 1/2 cup 1/2cupfinely chopped oniononions
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.