RABBIT AND PRUNE CASSEROLE
Make and share this Rabbit and Prune Casserole recipe from Food.com.
Provided by Doreen Randal
Categories Rabbit
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
- Wipe the rabbit joints dry and lightly brown in butter.
- Transfer to a casserole dish and blend the flour into the remaining butter in the pan.
- Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens.
- Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.
- Cheers, Doreen Randal, Wanganui.
- New Zealand
Nutrition Facts : Calories 360.6, Fat 12.4, SaturatedFat 7.7, Cholesterol 32.1, Sodium 91.9, Carbohydrate 42.8, Fiber 3.8, Sugar 19.4, Protein 2.4
RABBIT AND PRUNE CASSEROLE
Rabbit is a sustainable meat and works well in a casserole.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 6
Number Of Ingredients 18
Steps:
- Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside.
- Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3-4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish.
- Fry the bacon in the same pan for 4-5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.
- Melt the remaining butter in the frying pan and gently fry the shallots for 5-6 minutes, or until softened, stirring regularly.
- Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer.
- Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½-2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven.
- Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn't completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croutons.
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
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
RABBIT IN RED WINE WITH PRUNES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 982, UnsaturatedFat 21 grams, Carbohydrate 48 grams, Fat 38 grams, Fiber 6 grams, Protein 88 grams, SaturatedFat 11 grams, Sodium 495 milligrams, Sugar 18 grams, TransFat 0 grams
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
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
RABBIT CASSEROLE
Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.
Provided by DOSTANDEN
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
- Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
- Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
- Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
- Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.
Nutrition Facts : Calories 1112.4 calories, Carbohydrate 64.4 g, Cholesterol 254.5 mg, Fat 49.5 g, Fiber 7.4 g, Protein 97.3 g, SaturatedFat 15.7 g, Sodium 1318.7 mg, Sugar 16 g
RABBIT BRAISED WITH MUSTARD, CREAM AND PRUNES
Make and share this Rabbit Braised with Mustard, Cream and Prunes recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut rabbit into serving pieces, or have your butcher do this for you.
- Dust rabbit pieces with seasoned flour, shaking off excess.
- Heat the oil in a heavy-based flame proof casserole over medium heat.
- Add rabbit in batches and brown all over.
- Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
- Add white wine and cook until nearly evaporated.
- Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
- Add rabbit and stir to coat.
- Bring to the boil, cover and cook in 170c oven for 1 hour.
- Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.
Nutrition Facts : Calories 1194.3, Fat 70.9, SaturatedFat 28.9, Cholesterol 366.9, Sodium 727.4, Carbohydrate 32.9, Fiber 3.4, Sugar 15.4, Protein 97.8
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