No ImageBraised Rabbit with Prunes

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  1. Carol

    Can you cook it the day before eating?

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  2. Tamara Meulemeester

    My in-laws were from Belgium and they cooked rabbit this way, but they used red wine and canned prunes (with their juices). Mine never tastes as good as my Mother-in-law’s did. Sadly she passed away a few years ago and no one else has her recipe. I am getting closer to perfecting it though.

  3. Vanessa

    Staying in Barcelona and a great shop in the Gracia market has rabbits. They looked great, not too big ie force fed and a lovely healthy colour. Here they are very serious about preparing animals so I was given the liver and I asked for the kidneys too but refused the head. It is delightful to see such pride in preparation and nothing is too much trouble. All pieces cut to size and beautifully laid out. Made this dish and it was sublime. Repeated it tonight but cooked it too quickly. Important that the rabbit is slowly cooked for the 45 minutes and to seal the pot with foil under the lid to keep all the moisture in. A seriously good dish. Thanks

    xxxxxyyyyy

  4. rose

    made this a few weeks ago – LOVE IT. i happen to love rabbit and wish i could find it more often (i had to order it frozen). this dish has it all – savory, sweet, a bit more taste and game than chicken (yay!), and a nice sauce. only complaint? wish i could get rabbit fresh so the meat department would do the leg work of butchering the pieces! but thats not really a complaint…just commentary on our meat choices in america i guess.
    anyway, YUM. will definitely make again – thanks again elise!

    Hi Rose, I called our local butcher a few hours ahead of my going there and had them defrost a rabbit, so by the time I got there they could cut it up for me. The butchering process really is a lot harder with rabbit than with chicken. ~Elise

    xxxxxyyyyy

  5. Nick

    I raise organic meat rabbits in Maine: Californian/New Zealand hybrids. And this dish will be perfect for dinner and left overs! A friend of mine from France approves and said he loves lapin aux pruneaux, so I’ll have to prepare this some time soon.

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