Wild rabbit sauté with prunes and armagnac (Lapin aux pruneaux)
6 servings
50 minutes
Sauté of wild rabbit with prunes and Armagnac is an exquisite dish of European cuisine that combines the rich flavor of meat with the delicate sweetness of prunes and the deep aroma of Armagnac. The recipe's origins trace back to rural regions of France, where traditional game cooking methods were complemented by fruits and noble beverages. Rabbit braised in white wine with tomato puree and spices acquires delightful tenderness and richness of flavor. Prunes add sweet notes to the dish, while Armagnac, with its subtle woody undertones, creates an exquisite depth of aroma. Serving it with pearl onions and cream makes the texture tender and velvety, while parsley adds freshness. This recipe is perfect for festive dinners where one wishes to impress guests with original flavors and the atmosphere of French gastronomic art.
1
Cut the rabbit into pieces and lightly sprinkle with flour, salt, and pepper.
- Rabbit: 1 piece
- Wheat flour: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
In a pan, heat a small amount of butter and vegetable oil and lightly brown the pieces of rabbit.
- Butter: 25 g
- Vegetable oil: 20 ml
- Rabbit: 1 piece
3
In another pot, fry the chopped bacon, stirring, until brown and the fat is fully rendered. Then add the small onions and lightly fry. Add the shallots and garlic and sauté until soft.
- Bacon: 150 g
- Pearl onion: 12 pieces
- Shallots: 4 pieces
- Garlic: 3 heads
4
Pour armagnac (or brandy) into the rabbit and ignite. Once it burns off, add prunes and white wine, bringing it to a light boil.
- Armagnac: 30 ml
- Prunes: 100 g
- Dry white wine: 1 glass
5
Add tomato puree, onion, shallot, and garlic to the bacon. Pour in the broth and bring to a gentle boil. Then add the pieces of rabbit and thyme, and simmer on low heat for about 40 minutes until tender. If the sauce is too thick, add a little water.
- Tomato puree: 150 g
- Pearl onion: 12 pieces
- Shallots: 4 pieces
- Garlic: 3 heads
- Chicken broth: 1 l
- Rabbit: 1 piece
- Thyme: to taste
6
Before serving, add cream, season with salt, and garnish with parsley.
- Cream 40%: 100 ml
- Salt: to taste