Rabbit with apples and prunes in mustard-honey sauce
6 servings
120 minutes
Rabbit with apples and prunes in mustard-honey sauce is a refined dish of European cuisine that combines the tenderness of meat, the sweetness of fruits, and the spiciness of the sauce. Rabbit meat, known for its softness and delicacy, harmoniously complements caramelized apples and prunes, creating a rich flavor with a slight acidity. Honey and mustard give the sauce a velvety texture and subtle spicy notes. The dish is perfect for a cozy family dinner or a festive table setting, impressing not only with its taste but also with its aroma. Baked to a golden crust, it retains juiciness while wine and balsamic vinegar add depth to the flavor. It is recommended to serve with tender greens for freshness and balance in composition. The origins of the recipe trace back to medieval European traditions where sweet and spicy combinations were symbols of sophistication.
1
Cut the rabbit into small portion pieces.
- Rabbit: 1 kg
2
Cut the red onion into half rings.
- Red onion: 2 heads
3
Peel the apples, remove the core, and cut them into small slices. Cut the prunes into strips.
- Green apples: 2 pieces
- Pitted prunes: 6 pieces
4
Add paprika, hot red ground pepper, and salt to the rabbit meat. Mix thoroughly.
- Paprika: pinch
- Ground red pepper: pinch
- Salt: to taste
5
Heat the pan well by adding olive and butter. Fry the pieces on high heat on both sides until golden brown and place them in a heatproof dish.
- Olive oil: 1 tablespoon
- Butter: 20 g
6
In the same pan, sauté the onion over medium heat, sprinkle with sugar. Once the onion is soft, pour in the balsamic vinegar and simmer for a couple more minutes. Transfer to the meat.
- Red onion: 2 heads
- Sugar: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
7
Prepare the sauce. Pour wine and water into a pan, add mustard and honey, and mix thoroughly until smooth. Bring to a boil and immediately turn off.
- Dry white wine: 100 ml
- Water: 100 ml
- Mustard: 1 tablespoon
- Honey: 1 tablespoon
8
Mix the meat with onions, apples, prunes, rosemary and pour with sauce.
- Rabbit: 1 kg
- Red onion: 2 heads
- Green apples: 2 pieces
- Pitted prunes: 6 pieces
- Dried rosemary: pinch
9
Tightly cover the mold with foil and send it to a preheated oven at 180 degrees for 40 minutes.
10
After 40 minutes, take the dish out of the oven, remove the foil, and flip the meat. Bake for another 30 minutes, occasionally basting with sauce for juiciness. Bake until golden brown.
11
The dish can be served decorated with spinach or lettuce leaves.