Rabbit With Cider In Prunes Recipes

Steps:

• Dust rabbit joints in flour.
• Wrap each piece in strip of bacon, securing with toothpick.
• Heat oil in large saucepan.
• Gently sauté onion & garlic.
• Transfer to flameproof casserole dish.
• Brown rabbit in frypan.
• Add these to casserole.
• Pour cider (or wine) & stock over rabbit.
• Add herbs & seasoning.
• Gently heat until barely simmering.
• Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
• Add prunes 15 minutes before time is up.
• To serve place rabbit pieces on shallow platter.
• Quickly boil the sauce to reduce & thicken.
• Stir in 1 - 2 Tblsp of cream OR butter if using.
• Pour sauce all over the rabbit and strew with croutons & chopped parsley.
• Serve.

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.

Steps:

• Simmer the prunes over low heat in one cup wine for 20 minutes. Set aside.
• Chop the bacon into half-inch strips. Saute in a large casserole until golden. Remove with a slotted spoon and drain on paper towels.
• Empty out the bacon fat. Add the peanut oil and heat. Dredge the pieces of rabbit lightly with flour and brown them, a few at a time, in the oil. Add the leeks and carrots. Brown lightly, then add the garlic and cook for two minutes, stirring.
• Return the rabbit pieces to the pan. Add the prunes, with their juice, the remaining wine and the chicken stock. Season with thyme and pepper. Simmer, covered, for 20 minutes. Add the bacon and continue cooking for 10 minutes, or until the rabbit is tender. If the stew is too dry, add a little stock or water.

Steps:

• In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
• In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
• Transfer rabbit with a slotted spoon to a plate, reserving marinade.
• Pat it dry and season.
• Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
• Add onion and cook until softened.
• Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
• Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
• Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
• Add reserved liver, chopped, and simmer 5 minutes.
• Transfer rabbit and prunes with slotted spoon to a plate.
• Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
• Simmer until rabbit is heated through.