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Rabbit with prunes
Rabbit with prunes

Rabbit with prunes

Preparation 10 minutes
Cooking time 1 hour 15 minutes
Servings 4


  • 180 ml (3/4 cup) whole prunes, pitted
  • 125 ml (1/2 cup) hot water
  • 80 ml (1/3 cup) port
  • 1 rabbit, about 1.4 kg (3 lb), cut into pieces
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) all-purpose flour
  • 45 ml (3 tbsp) vegetable oil
  • 30 ml (2 tbsp) butter
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, chopped
  • 250 ml (1 cup) red wine
  • 250 ml (1 cup) chicken broth
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 30 ml (2 tbsp) redcurrant jelly
  • 180 ml (3/4 cup) bacon, diced
  • 60 ml (1/4 cup) raspberry vinegar
  • 30 ml (2 tbsp) chopped parsley


  1. Place the prunes in hot water for about 30 minutes to plump up.
  2. Drain and add the port. Set aside.
  3. Season the rabbit with salt and pepper, and coat with flour.
  4. In a Dutch oven, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat. Brown the meat on all sides. Set aside on a plate.
  5. Wash the Dutch oven.
  6. Heat the remaining oil and butter over medium-high heat.
  7. Sweat the onion, without browning, for 2 to 3 minutes.
  8. Add the garlic and cook for another minute, stirring constantly.
  9. Add the wine and the broth.
  10. Place the rabbit back into the Dutch oven.
  11. Add the thyme and bay leaf.
  12. Cover and simmer gently for about 40 minutes.
  13. Add the prunes and port.
  14. Cover and simmer for about 30 minutes.
  15. Remove the rabbit and the prunes. Keep warm.
  16. Add the redcurrant jelly to the sauce and simmer gently, uncovered, for about 5 minutes.
  17. Meanwhile, in a skillet, sauté the bacon. Remove the excess fat.
  18. Deglaze with the raspberry vinegar and reduce until no liquid remains.
  19. Remove from the heat and add the parsley. Set aside.
  20. Place the rabbit in the sauce for 1 to 2 minutes to reheat.
  21. Place on a bed of buttered noodles.
  22. Garnish with the bacon. Serve.
Availability in stores