Rabbit with wine and prunes
6 servings
130 minutes
Rabbit with wine and prunes is a refined dish of Italian cuisine that combines the tenderness of meat, the bitterness of wine, and the sweet-nutty flavor of prunes. The origins of this recipe delve deep into Italian traditions where wine marinades were used to enhance the juiciness of meat. Prunes soaked in cognac add richness to the dish, while spices reveal its aroma. Rabbit, first marinated and then braised in wine, acquires softness and depth, while the marinade-based sauce turns it into a true culinary masterpiece. This dish pairs perfectly with creamy mashed potatoes or fresh baguette, complementing its velvety taste. It will be a wonderful decoration for a festive table or a cozy dinner with loved ones.
1
Chop carrots, celery, and onion finely, add parsley, rosemary, bay leaf, peppercorns, cloves, pour in wine and vinegar.
- Carrot: 1 piece
- Celery stalk: 1 piece
- Onion: 1 piece
- Parsley: 2 stems
- Fresh rosemary: 3 stems
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Cloves: 3 pieces
- Dry white wine: 1 l
- Wine vinegar: 50 ml
2
Wash the rabbit carcass, pat it dry with a paper towel, cut it up, and place it in the marinade. Refrigerate for an hour.
- Rabbit: 1.5 kg
3
Soak the prunes in cognac for 30 minutes.
- Prunes: 150 g
- Cognac (brandy): 50 ml
4
Remove the rabbit from the marinade, dry it with a paper towel, and place it in a skillet with heated butter and shallots.
- Butter: 30 g
- Shallot: 100 g
5
After 5 minutes, add prunes and simmer for 20 minutes. Transfer the contents to a plate. But do not wash the pan.
- Prunes: 150 g
6
Whip half of the marinade into a puree, adding 6 prunes. Combine with the remaining marinade and simmer in the pan where the rabbit was fried.
- Prunes: 150 g
7
Season with thyme, mustard, jam, and salt. Add a little butter.
- Thyme: 1 piece
- Mustard: 2 tablespoons
- Blackcurrant jam: 1 tablespoon
- Sea salt: 1 teaspoon
- Butter: 30 g
8
Return the rabbit to the pan and heat for 2 minutes.
