Rabbit in Prune Jelly

Ingredients

• 1 whole rabbit, cut into pieces
• 2 cups prunes, pitted
• 1 cup red wine
• 1 cup chicken broth
• 2 tbsp gelatin powder
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a heavy-bottomed pot over medium-high heat.
2. Add the rabbit pieces and brown on all sides. Remove from the pot and set aside.
3. Add the onions and garlic to the pot and sauté until translucent.
4. Add the red wine and chicken broth to the pot and stir to mix.
5. Add the gelatin powder to the pot and stir until dissolved.
6. Add the prunes to the pot and bring to a boil.
7. Reduce heat to low and add the rabbit pieces back to the pot.
8. Cover the pot and simmer for 2 hours, or until the rabbit is tender.
9. Remove the rabbit pieces from the pot and place them in a serving dish.
10. Strain the prunes and liquid through a fine mesh strainer and discard the solids.
11. Pour the strained mixture over the rabbit pieces, cover, and refrigerate for at least 2 hours, or until the jelly has set.
12. Serve cold.

Verdict

This rabbit in prune jelly is an elegant and flavorful dish that will impress your guests. The jelly adds a unique texture to the dish and complements the savory rabbit meat perfectly. It’s a great recipe for a special occasion or holiday gathering. Serve it with a side of your favorite greens or mashed potatoes for a complete meal.

Serving Suggestions

• Serve on a bed of arugula for a fresh and peppery contrast to the rich jelly.
• Add chopped fresh herbs like parsley or thyme for added flavor and a pop of color.
• Pairs well with a glass of your favorite red wine.