Grand-Père Guillaume's Braised Rabbit With Prunes

Name: Grand-Père Guillaume's Braised Rabbit with Prunes (Standard)
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Rabbit-cut into pieces; 1 cup Dry Red Wine; 1 Yellow Onion-roughly chopped; 2 Garlic cloves-smashed; 1 tsp Dried Thyme; 1/2 tsp Black Pepper-whole; 2 tbsp Olive Oil; 1 Yellow Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 2 tbsp All-Purpose Flour; 2 cups Chicken Broth; 1/2 cup Dry Red Wine; 1 tbsp Tomato Paste; 1 bay leaf Bay Leaf; 1 cup Prunes-pitted; 2 tbsp Butter; 1 tbsp Fresh Parsley-chopped

⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

A comforting and classic French braised rabbit dish, featuring tender rabbit simmered in a rich sauce with sweet prunes.

1 Rabbit-cut into pieces

1 cup Dry Red Wine

1 Yellow Onion-roughly chopped

2 Garlic cloves-smashed

1 tsp Dried Thyme

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⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

A comforting and classic French braised rabbit dish, featuring tender rabbit simmered in a rich sauce with sweet prunes.

#braised #rabbit #prunes #french #comfort food

Instructions

Combine all Marinade ingredients in a large bowl or zip-top bag. Add the Rabbit pieces, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
Remove the Rabbit from the Marinade and pat dry with paper towels. Reserve the Marinade.
Heat Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the Rabbit pieces in batches, ensuring not to overcrowd the pot. Set aside.
Add the chopped Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually pour in Chicken Broth and Dry Red Wine, scraping up any browned bits from the bottom of the pot. Add Tomato Paste and Bay Leaf. Bring to a simmer.
Return the Rabbit to the pot. Add the reserved Marinade. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the Rabbit is very tender.
Stir in Prunes during the last 30 minutes of cooking.
Remove the Bay Leaf. Stir in Butter until melted. Garnish with Fresh Parsley before serving.

Ingredients

1 1.36 kg Rabbit-cut into pieces
1 cup 240 mL Dry Red Wine
1 1 Yellow Onion-roughly chopped
2 2 Garlic cloves-smashed
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Black Pepper-whole
2 tbsp 30 mL Olive Oil
1 1 Yellow Onion-chopped
2 2 Carrots-chopped
2 2 Celery stalks-chopped
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Chicken Broth
1/2 cup 120 mL Dry Red Wine
1 tbsp 15 mL Tomato Paste
1 bay leaf 1 Bay Leaf
1 cup 150 g Prunes-pitted
2 tbsp 30 mL Butter
1 tbsp 15 mL Fresh Parsley-chopped

Equipment

Large bowl
Dutch oven or heavy-bottomed pot
Cutting board
Knife

Instructions

Combine all Marinade ingredients in a large bowl or zip-top bag. Add the Rabbit pieces, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
Remove the Rabbit from the Marinade and pat dry with paper towels. Reserve the Marinade.
Heat Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the Rabbit pieces in batches, ensuring not to overcrowd the pot. Set aside.
Add the chopped Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually pour in Chicken Broth and Dry Red Wine, scraping up any browned bits from the bottom of the pot. Add Tomato Paste and Bay Leaf. Bring to a simmer.
Return the Rabbit to the pot. Add the reserved Marinade. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the Rabbit is very tender.
Stir in Prunes during the last 30 minutes of cooking.
Remove the Bay Leaf. Stir in Butter until melted. Garnish with Fresh Parsley before serving.