Rabbit in pink wine with prunes
4 servings
60 minutes
Rabbit in pink wine with prunes is an exquisite dish of European cuisine that combines the tenderness of rabbit meat with the depth of spicy wine and the sweet tartness of prunes. Historically, this dish was prepared in French and Italian homes where the softness of braised meat and harmony of aromas were valued. Mustard adds piquancy while rosemary provides a refreshing woody note, complementing the velvety wine-based sauce. The dish is perfect for a cozy family dinner or a romantic evening, especially paired with a glass of dry rosé wine. It is served with mashed potatoes or fresh bread, allowing full enjoyment of rich flavors.
1
Cut the rabbit into portion pieces. Place whole peppercorns at the bottom of a fireproof pot. Strip the leaves from one sprig of rosemary and also add them to the bottom of the pot.
- Allspice peas: 15 pieces
- Rosemary: 2 stems
2
Lay out the rabbit, thoroughly greasing each piece with mustard, and place prunes between the pieces, sprinkling with leaves from the second rosemary branch. Lightly salt and pour wine (so that the meat is almost completely covered with liquid).
- Rabbit: 1 piece
- Dijon mustard: 70 g
- Prunes: 6 pieces
- Rosemary: 2 stems
- Coarse salt: pinch
- Dry pink wine: 700 ml
3
Cover the pot with a lid and place it in a preheated oven at 180 degrees. Cook for 30-40 minutes, then remove the lid (the wine should reduce by half during this time), place small pieces of butter on the rabbit, and brown the meat. This will take another 10-15 minutes.
- Melted butter: 2 tablespoons