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Braised Rabbit with Prunes (Lapin Aux Pruneaux)
100%
1
Lynette McWilliams
By Lynette McWilliams

Braised Rabbit with Prunes (Lapin Aux Pruneaux)

Instructions
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

One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
1 x 3 poundrabbit
cut into six to eight serving parts
Salt
salt
Extra virgin olive oil
extra virgin olive oil
1 Tbsp butter
1 Tbspbutter
3-4 large shallots, sliced, about 1 cup
1 cupshallots
large, sliced
1 clove garlic, minced
1clove garlic
minced
1 cup dry white wine (or chicken stock with a tablespoon of vinegar)
1 cupdry white wine
or chicken stock with a tablespoon of vinegar
Freshly ground black pepper
freshly ground black pepper
7 ounces (200 grams) pitted prunes (dried plums)
7 ouncespitted prunes
dried plums
Several sprigs fresh thyme
4 sprigsfresh thyme
1 bay leaf
1bay leaf
1 rabbit liver (optional, should be sold with the rabbit)
1rabbit liver
optional, should be sold with the rabbit
1 Tbsp vinegar (optional)
1 Tbspvinegar
optional

Instructions

View on simplyrecipes.com
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