Rabbit with prunes

4 servings

85 minutes

Warm lamp dish: stewed rabbit with prunes.

Energy value per serving

• Calories: 737.4
• Proteins: 65.4g
• Fats: 33.6g
• Carbohydrates: 35.4g

Ingredients

• Rabbit legs: 4 pc
• Shallots: 4 pc
• Garlic: 1 clove
• Dry white wine: 250 ml
• Butter: 20 g
• Olive oil: 20 ml
• Prunes: 200 g
• Thyme: 4 sprig
• Bay leaf: 1 pc
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Prepare the necessary ingredients

2. Put a mixture of butter and olive oil in a deep pot.

   Required ingredients:

   • Butter: 20 g
   • Olive oil: 20 ml

3. Fry the meat over high heat in a mixture of butter and olive oil until browned, then set aside for a while.

   Required ingredients:

   • Rabbit legs: 4 pieces

4. In the same pan, sauté the shallots sliced into rings over medium heat.

   Required ingredients:

   • Shallots: 4 pieces

5. Add minced garlic.

   Required ingredients:

   • Garlic: 1 clove

6. Pour in the wine. Let the wine reduce by half.

   Required ingredients:

   • Dry white wine: 250 ml

7. Reduce the fire, return the rabbit to the bow with wine.

   Required ingredients:

   • Rabbit legs: 4 pieces

8. Add thyme sprigs, bay leaf, pepper, and salt to taste.

   Required ingredients:

   • Thyme: 4 sprigs
   • Bay leaf: 1 piece
   • Ground black pepper:  to taste
   • Salt:  to taste

9. Add prunes.

   Required ingredients:

   • Prunes: 200 g

10. Cover with a lid and simmer for 45-60 minutes.