Rabbit with prunes

Name: Rabbit with prunes
Total time: 1 h 25 min
Yield: 4
Ingredients: Rabbit legs 4 piece; Shallots 4 piece; Garlic 1 clove; Dry white wine 250 ml; Butter 20 g; Olive oil 20 ml; Prunes 200 g; Thyme 4 sprig; Bay leaf 1 piece; Ground black pepper 0 to taste; Salt 0 to taste

4 servings

85 minutes

Warm lamp dish: stewed rabbit with prunes.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

737.4

kcal

65.4g

grams

33.6g

grams

35.4g

grams

Ingredients

4servings

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:
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.

Rabbit with prunes

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