Braised Rabbit with Prunes (Lapin aux Pruneaux)
Braised Rabbit with Prunes (Lapin aux Pruneaux) is a great classic dish from the French repertoire. Delicate rabbit meat gets braised in white wine with salty bacon and sweet prunes –beloved by the French- to create a deliciously rich, thick and slightly sticky sauce. This succulent combination of sweet and salty flavors is quite unique in French cuisine, which makes this dish very memorable. This is a simple recipe to make at home, equally suited for serving on a weekday or for hosting a dinner. Cooking with Rabbit If you…
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp (28g) unsalted butter
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 1.5 kg rabbit, cut into 8 serving parts
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 6.5oz (180g) Bacon – about 6 slices, sliced into 1/2-inch thick matchsticks
- 2 Shallots, peeled and diced
- 3 garlic cloves, peeled and diced
- 1 tbsp all-purpose flour
- 1.5 cup (350ml) white wine
- 2 cups (500ml) chicken stock (or vegetable stock)
- 3 bay leaves
- ¼ tbsp juniper berries (about 12)
- 1 ¼ cup (300g) prunes (pitted)
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Step 1 – At least 2 hours before you start cooking, pat dry the rabbit (with paper towel) and season the rabbit pieces with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can do your prep work (shallots, garlic, bacon) in the meantime.
- 3
Step 2 – In a large heavy-bottomed Dutch oven or casserole, heat up the olive oil and butter over medium heat. Place the rabbit pieces in (work in batches) and cook for 5 minutes on each side, until the outside is golden. Set aside on a plate.
- 4
Step 3 – Add the bacon strips and cook for about 5-6 minutes, until crisp. Remove the bacon from the Dutch oven with a spatula, so the drippings remain at the bottom, and set the bacon aside.
- 5
Step 4 – Add the shallots and garlic and cook for about 5 minutes, until slightly caramelized.
- 6
Step 5 - Add the flour and stir with a wooden spoon until fully combined. Add the rabbit pieces back in. Pour in the white wine and chicken stock. Add the bacon, 2/3 of the prunes (200g), juniper berries and bay leaves. Cover with a lid, lower the temperature to medium low and cook for 45 minutes.
- 7
Step 6 – After the 45 minutes, ensure the rabbit is cooked through by poking a pointy knife in it. It should insert fairly easily. Add the rest of the prunes (100G) and cook for an extra 10 minutes.
- 8
Optional: When adding the last of the prunes, you can add the rabbit liver. Mash up the rabbit liver in a small bowl with a fork, add 1 tablespoon of white vinegar and whisk until creamy. Pour in the mixture into the sauce, mix to combine.
- 9
After the 10 more minutes of cooking, serve over rice.