Belgian Rabbit With Prunes in Wine Sauce

May 08, 2023May 8, 20230 3
Belgian Rabbit With Prunes in Wine Sauce
in Entree

Prep

30 min

Cook

1 hr 30 min

Ready In

2 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 rabbit ( about 1.5g )
1/4 lb prune
1 cup water
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons oil
1 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup dry red wine
orange peel
1 cup dry red wine
2 tablespoons wine or 2 tablespoons cider vinegar
1 piece orange peel
5 whole peppercorns , cracked
5 whole juniper berries ( available in speciality shops and most supermarkets )
2 sprigs fresh thyme or 1/2 teaspoon crushed dried thyme
2 whole cloves
1 bay leaf
4 sprigs fresh parsley
1/2 cup finely chopped onion

Nutrision Information

Servings Per Recipe
4
Calories
418
Sugar
14g
Fat
23g
Belgian Rabbit With Prunes in Wine Sauce is a classic Flemish dish that is perfect for a special occasion or a cozy weeknight dinner. The rabbit is cooked with prunes in a rich, flavorful sauce made with red wine, orange peel, and aromatic spices like juniper berries and thyme. The dish has a sweet and savory flavor profile that is both comforting and sophisticated. It is traditionally served with boiled potatoes or crusty bread for soaking up the delicious sauce.

Instructions

1.Cut the rabbit into serving pieces.
2.Soak the prunes in water overnight and drain.
3.Dredge the rabbit in flour, shaking off the excess.
4.Heat the butter and oil in a large skillet over medium heat until hot.
5.Add the rabbit and cook until browned on all sides, about 10 minutes.
6.Remove the rabbit from the skillet and keep warm.
7.Add the onion to the skillet and cook until softened.
8.Add the salt, pepper, and 1/3 cup of red wine to the skillet and bring to a boil.
9.Add the rabbit and orange peel to the skillet and reduce the heat to low.
10.Cover and simmer until the rabbit is tender, about 1 hour.
11.In a small saucepan, combine the remaining 1 cup red wine, vinegar, orange peel, peppercorns, juniper berries, thyme, cloves, bay leaf, parsley, and onion.
12.Bring to a boil over high heat.
13.Reduce the heat to low and simmer until the liquid is reduced by half, about 20 minutes.
14.Remove the orange peel and bay leaf.
15.Pour the sauce over the rabbit and prunes and serve.

PROS

Rabbit is a lean meat that is high in protein and low in fat.

Prunes provide a natural sweetness without adding refined sugar.

The sauce is full of flavorful aromatics like orange peel, peppercorns, and juniper berries.

CONS

Some people may have an aversion to eating rabbit.

Prunes can be high in sugar, so it’s best to eat them in moderation.

The recipe is time-consuming and requires many ingredients.

HEALTH & BENEFITS

Rabbit is a healthy protein source that is low in calories and fat.
It is also high in vitamin B12, which is essential for brain health and cognitive function.
Prunes are a good source of fiber and can help regulate digestion.
The spices in the recipe, like thyme and juniper berries, have anti-inflammatory properties.

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