Stewed Rabbit with Prunes Recipe

Ingredients:

• 1 whole rabbit, cleaned and cut into serving pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup red wine
• 1/2 cup pitted prunes
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Season rabbit pieces with salt and pepper.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add rabbit pieces and brown on all sides, about 5-7 minutes.
3. Remove rabbit from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 5 minutes.
5. Pour in chicken broth and wine, and bring to a boil.
6. Lower heat to medium, and return rabbit to the pot. Add prunes and bay leaves, cover with a lid, and let simmer for 45-60 minutes or until the rabbit is tender and falling off the bone.
7. Taste and adjust seasoning as needed.
8. Serve hot over rice, couscous, or mashed potatoes.

Verdict:

This stewed rabbit with prunes recipe is sure to impress at your next dinner party. The sweetness of the prunes perfectly complements the savory rabbit meat, making for a memorable main course.

Serving Suggestions:

Serve this dish with a side of steamed vegetables or a mixed green salad for a complete meal. Pair with a bold red wine, such as a Cabernet Sauvignon or Malbec, to really make the flavors pop.