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Braised Rabbit with Prunes (Lapin Aux Pruneaux)

By Lynette McWilliams

Braised Rabbit with Prunes (Lapin Aux Pruneaux)

Prep:10minCook:1h 15min

Classic French preparation of rabbit, braised in white wine with shallots and prunes.

Updated at: Thu, 17 Aug 2023 10:04:18 GMT

Nutrition balance score

Great

Glycemic Index

28

Low

Glycemic Load

11

Moderate

Nutrition per serving

Calories568.5 kcal (28%)

Total Fat19.8 g (28%)

Carbs37.7 g (15%)

Sugars20.9 g (23%)

Protein49.6 g (99%)

Sodium296.1 mg (15%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 3 poundrabbit

cut into six to eight serving parts

extra virgin olive oil

1 Tbspbutter

1 cupshallots

1 cupdry white wine

or chicken stock with a tablespoon of vinegar

freshly ground black pepper

7 ouncespitted prunes

4 sprigsfresh thyme

optional, should be sold with the rabbit

1 Tbspvinegar

Instructions

View on simplyrecipes.com

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Notes

2 liked

0 disliked

Lynette McWilliams· 2 years ago

Alternative meats tend to be a healthier option, although they can be expensive. The dark, sweet flavor of the prunes is a perfect foil for the gaminess of the rabbit.

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