Rabbit with prunes
4 servings
85 minutes
Warm lamp dish: stewed rabbit with prunes.
Calories737.4kcal
Proteins65.4grams
Fats33.6grams
Carbohydrates35.4grams
Rabbit legs
4
pc
Shallot
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
1
Prepare the necessary ingredients
2
Put a mixture of butter and olive oil in a deep pot.
- 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.
- Rabbit legs: 4 pieces
4
In the same pan, sauté the shallots sliced into rings over medium heat.
- Shallot: 4 pieces
5
Add minced garlic.
- Garlic: 1 clove
6
Pour in the wine. Let the wine reduce by half.
- Dry white wine: 250 ml
7
Reduce the fire, return the rabbit to the bow with wine.
- Rabbit legs: 4 pieces
8
Add thyme sprigs, bay leaf, pepper, and salt to taste.
- Thyme: 4 sprigs
- Bay leaf: 1 piece
- Ground black pepper: to taste
- Salt: to taste
9
Add prunes.
- Prunes: 200 g
10
Cover with a lid and simmer for 45-60 minutes.
