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Rabbit with prunes

4 servings

85 minutes

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Warm lamp dish: stewed rabbit with prunes.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
4servings
Rabbit legs
4 pieces
Shallots
4 pieces
Garlic
1 clove
Dry white wine
250 ml
Butter
20 g
Olive oil
20 ml
Prunes
200 g
Thyme
4 sprigs
Bay leaf
1 piece
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:
    1. Butter: 20 g
    2. 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:
    1. Rabbit legs: 4 pieces

  • 4

    In the same pan, sauté the shallots sliced into rings over medium heat.
    Required ingredients:
    1. Shallots: 4 pieces

  • 5

    Add minced garlic.
    Required ingredients:
    1. Garlic: 1 clove

  • 6

    Pour in the wine. Let the wine reduce by half.
    Required ingredients:
    1. Dry white wine: 250 ml

  • 7

    Reduce the fire, return the rabbit to the bow with wine.
    Required ingredients:
    1. Rabbit legs: 4 pieces

  • 8

    Add thyme sprigs, bay leaf, pepper, and salt to taste.
    Required ingredients:
    1. Thyme: 4 sprigs
    2. Bay leaf: 1 piece
    3. Ground black pepper:  to taste
    4. Salt:  to taste

  • 9

    Add prunes.
    Required ingredients:
    1. Prunes: 200 g

  • 10

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