Rabbit with prunes — simple cooking recipes

Rabbit with prunes — simple cooking recipes

Rabbit with prunes

Rabbit with prunes

 

Sophisticated, but simple recipe for Rabbit with prunes is quite suitable for festive table or a romantic dinner. Meat turns out juicy, soft, imbued with unique flavors! A good garnish for this delicious dish can serve simple GrapefruitAvocado Salad or boiled rice.

Recipe:

Ingredients for 4 servings

  • rabbit carcass — 1 ½ kg
  • prunes — 150 g
  • shallots — 100 g
  • red chili pepper — ½ pieces
  • Butter — 40 g
  • Brandy — 50 ml
  • fresh thyme — 5 sprigs
  • rosemary — 3 branches
  • olive oil — 2 tablespoons
  • dry white wine — 1 bottle
  • mustard — 2 tsp..
  • black currant jam — ½ tablespoon
  • white wine vinegar — 50 ml
  • thyme, dry powder — 1 pinch
  • bay leaf — 4 pieces
  • carnation — 5 pieces
  • sea salt — ½ tsp..

For the marinade:

  • Carrot — 1 piece
  • Onions — 1 head
  • celery stalks — 1 piece

 

Cooking:

Rabbit carcass wash, dry, cut into pieces and put in a deep bowl. Carrot and onion peel and coarsely chopped celery cut into large pieces. Chili pepper cut into rings.

Put all the chopped vegetables in a bowl with a rabbit, add the sprigs of rosemary and thyme, bay leaf and cloves, pour in wine and vinegar, cover bowl with a lid and put at least an hour in the refrigerator (preferably overnight).

Prunes soaked in brandy for 30 minutes. Shallots clean.

Remove the pieces of meat from the marinade, pat dry with a paper towel. Heat the butter in a frying pan and olive oil, fry the rabbit pieces until golden brown and shift into another bowl.

Prune to remove from cognac and with shallots fried in a pan, where roasted rabbit, and then shift into another bowl. The pan does not wash.

From marinade remove bay leaf, a sprig of rosemary and thyme, and half liquid vegetable whip in a blender to puree or rub through a sieve. In a frying pan, where the roasted rabbit, combine puree with the remaining marinade, pour the cognac, which soaked prunes, and warm over medium heat until the sauce thickens. Add mustard, currant jam and salt, mix well.

Fried rabbit lay in a deep heavy pan, add half of prunes, pour the sauce and simmer with the lid on low heat for 30-40 minutes.

Put the rabbit on a platter, garnish with fried shallots and remaining prunes and sprinkle with dry thyme.

For this recipe is suitable Plum sauce

You can leave a response, or trackback from your own site.

Leave a Reply