Rabbit with prunes and white wine
Rabbit quarters simmered in white wine with prunes and onions.
Active time35 min
Cooking1 h 45 min
Total2 h
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Ingredients
- 150 g onions
- 2 sprigs of thyme
- 100 ml pouring cream
- 1 jointed rabbit
- 200 ml water
- 25 g wheat flour
- 20 ml sunflower oil
- 150 g pitted prunes
- 300 ml dry white wine
Preparation
Peel and thinly slice the onions. Coat the rabbit pieces in flour.
150 g onions1 jointed rabbit25 g wheat flour- knife
Heat the oil in a casserole dish and brown the pieces for 8 to 10 minutes, then add the onion and cook for 3 minutes.
20 ml sunflower oil- casserole dish
Pour in the wine and water, then add the thyme and prunes. Cover and simmer gently for 80 to 90 minutes until the rabbit is tender, adding a little water if the base of the dish dries out.
2 sprigs of thyme200 ml water150 g pitted prunes300 ml dry white wine- casserole dish
- lid
Remove the thyme, add the cream and heat through over a low heat for 2 minutes.
100 ml pouring cream- casserole dish
Allergens
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration