Rabbit And Prune Casserole Recipes

LAPIN SAUTE AUX PRUNEAUX (SAUTEED RABBIT WITH PRUNES)

Provided by Craig Claiborne And Pierre Franey

Categories dinner, one pot, main course

Time 1h

Yield Four servings

Number Of Ingredients 16

Lapin saute aux pruneaux (Sauteed rabbit with prunes) image

Steps:

In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper. Cover and refrigerate. Let stand overnight or up to 24 hours, turning the pieces occasionally.
Drain and reserve the strained liquid. Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until nicely browned on one side, about four or five minutes. Turn the pieces and cook until browned on the second side.
Scatter the reserved vegetables in the casserole and stir. Cook briefly and pour off all fat.
Sprinkle the rabbit pieces with flour and stir. Add the reserved marinating liquid and stir. Add the broth. Bring to the boil and cover. Cook about 20 minutes and add the prunes. Cover and cook 20 minutes. Serve.

Nutrition Facts : @context http, Calories 967, UnsaturatedFat 17 grams, Carbohydrate 66 grams, Fat 32 grams, Fiber 8 grams, Protein 83 grams, SaturatedFat 9 grams, Sodium 1646 milligrams, Sugar 35 grams, TransFat 0 grams

Ingredients

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped onions
1/2 cup coarsely chopped celery
1/4 cup red-wine vinegar
2 cups dry red wine
4 sprigs fresh parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons flour
1/2 cup fresh or canned chicken broth
3/4 pound packaged pitted prunes, about 30

SLOW-COOKED RABBIT STEW

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 16

Slow-cooked rabbit stew image

Steps:

Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium

Ingredients

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve