Rabbit with Prunes in Wine Sauce

Author: Canadian Living

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.

  • Portion size 6 servings


  • 3 lbs rabbit whole
  • 1/4 lb prune
  • 1 cup water
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 cup finely choopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup dry red wine
  • 1 cup dry red wine
  • 2 tablespoons wine vinegar
  • 2 tablespoons cider vinegar
  • 1 strip orange peel
  • 5 whole peppercorns cracked
  • 5 whole juniper berries
  • 2 springs thyme
  • 2 whole cloves
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 1/2 cup finely chopped onion


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.

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Rabbit with Prunes in Wine Sauce