Recipes  
Stewed Rabbit with Black Plums
Stewed Rabbit with Black Plums
Open in full-screen mode

Stewed Rabbit with Black Plums

Preparation
30 MIN
Cooking
1 H
Servings
3
Share

Ingredients

Preparation

  1. In a saucepan, brown the rabbit pieces in the oil and 15 ml (1 tablespoon) of butter. Season with salt and pepper. Set aside on a plate.
  2. In the same pan, sauté the onions and garlic in 15 ml (1 tablespoon) of butter. Add the plums and honey and cook for about 4 minutes.
  3. Deglaze with the vinegar. Add the wine and reduce by half. Add the broth, thyme and bay leaf. Season with salt and pepper.
  4. Return the rabbit to the pan, cover and simmer over low heat for 1 hour.
  5. Remove the rabbit from the pan, let it cool and debone. While it cools, reduce the sauce by half. Remove from the heat, add the remaining butter to the sauce, then the rabbit meat. Adjust the seasoning.
  6. Serve over fresh pasta with butter and sprinkle with parsley.

Note

One rabbit only gives three portions, but may be enough for two adults and two young children. For more guests, double this recipe.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.