Rabbit With Cider In Prunes Recipes

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:

• 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:

• MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.
• Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
• Soak prunes in water while rabbit marinates.
• Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.
• In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside. Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.
• Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel. Makes 6 servings.
• Canadian Living.

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.

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.