Entrée: France – Lapin Aux Pruneaux (Rabbit with Prunes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

1 whole rabbit, jointed, about 2.5 lb (1.1 kg)
Salt and pepper to taste
2–3 tbsp (30–45 ml) butter and/or oil
1 onion, sliced
2 carrots, sliced
2 garlic cloves, crushed
2 / 3 cup (150 ml) dry white wine or light red wine
3 / 4–1 1 / 4 cup (200–300 ml) chicken stock
5 oz / 150 g prunes, pitted (soaked 10–20 minutes in warm water or brandy if preferred)
1 tbsp (15 ml) Armagnac or brandy (optional)
1 bay leaf and 1 sprig thyme
Fresh parsley for garnish

Instructions

1. Season rabbit; brown in butter/oil in a heavy pot, then remove.
2. Sauté onion and carrot until softened; add garlic and cook briefly. Deglaze with wine and reduce a little.
3. Return rabbit to pot, add stock, prunes, bay and thyme. If using, add Armagnac.
4. Cover and simmer gently for 45–60 minutes until tender and sauce has thickened. If sauce is thin, remove rabbit and reduce uncovered to concentrate flavors.
5. Adjust seasoning, sprinkle with parsley and serve with mashed potatoes, rice or buttered noodles.

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