Recipe for rabbit with prunes in sour cream. Stewed rabbit with prunes. Recipe for rabbit with prunes

Prepare the necessary ingredients.

Place the fat cut from the rabbit carcass in a frying pan and heat over medium heat until the cracklings are golden brown (or you can replace it with 2-3 tablespoons of vegetable oil).

Remove the greaves from the frying pan and place the coarsely chopped rabbit parts into the frying pan. Fry the pieces of meat over medium heat on both sides until nicely browned.

Place the meat in a cauldron or thick-walled pan. Salt and season with ground allspice.

Wash the bell pepper, remove seeds and stems, cut into strips. Cut the peeled onion into thin rings. Wash the tomatoes and cut into 2-4 parts.

Place onions, bell peppers and tomatoes in a cauldron on top of the rabbit.

Pour in water, cover with a lid and simmer over low heat for 30 minutes.

Add prunes to the rabbit meat and continue simmering with the lid closed for another 30 minutes.

Place tender, aromatic and tasty pieces of rabbit on a dish and serve.

You can also serve the rabbit as an independent dish along with the vegetables and prunes with which it was stewed.

Bon appetit! Cook with love!

Cut up the rabbit carcass with a hatchet. Chop large parts and remove the insides. Rinse the meat well, dry it and place in a bowl. Rub the rabbit with spices and pour wine into a bowl. Add prunes and chopped onion. Remember all the ingredients well with your hands and mix. Place the rabbit in a bowl, cover with a lid, and marinate in the refrigerator for a day.

Remove the meat from the refrigerator and drain the wine from the bowl. Select pieces of rabbit from onion and prune rings.

Heat the sunflower oil in a frying pan with a thick bottom, fry the rabbit on all sides until golden brown. This can also be done with butter, but then there is a high risk that the rabbit will burn. Grind the garlic in any way, grate the celery root and carrots. Sauté vegetables in vegetable oil for several minutes.

Now layer all the ingredients in a large saucepan. Place prunes on top. Pour in the wine that remains from the marinade. Season with any spices you like, or simply add salt, pepper and bay leaf. Simmer the rabbit under a closed lid over low heat until cooked through for about an hour.

Unfortunately, rabbit meat rarely appears on our tables. However, it has dietary properties and high nutritional value. Rabbit meat contains little fat and maximum protein. This meat is often recommended for diets and for young children.

How to cook rabbit in the oven

Rabbit meat is very soft and tender meat. In cooking, it is a universal product that can be boiled, stewed, fried, rolled and baked. Cooking rabbit in the oven is the best method. With it, the meat retains all the beneficial substances as much as possible. However, not every housewife knows how to cook a rabbit in the oven. Inspiration will come from beautiful photos and delicious aromatic recipes.

Recipes for cooking rabbit in the oven

Before preparing a rabbit dish in the oven, cut the carcass into small pieces. To make the roast soft, you should first soak the product properly. Milk, kefir, cream, white wine or water are suitable for this. The meat of a young animal does not need to be marinated. You can bake a rabbit in two ways: in a sleeve or on a baking sheet under foil. It can be prepared with meat alone or with a side dish (stewed vegetables, rice, potatoes). Consider several recipes for baking a rabbit in the oven.

With sour cream

It is better to use 30% fat sour cream for this treat. This will make the roast softer and juicier. A tender rabbit in sour cream is baked in the oven on a baking sheet under foil. Prunes in this recipe will add a subtle aroma and unique taste to the dish, plus they go well with rabbit meat. You can do without it if the food is being prepared for an everyday dinner or lunch.

Ingredients:

rabbit meat – 2 kg;
large carrots – 1 pc.;
onion – 1 pc.;
prunes – 0.5 cups;
garlic – 2-3 cloves;
sour cream – 500 ml;
salt and pepper.

Cooking method:

Cut the rabbit into medium pieces, rub with garlic.
Fry in a frying pan until a brown crust is obtained, not forgetting to add salt. Place the meat on a plate.
In the same oil, sauté carrots and onions cut into large pieces.
Place pieces of meat on a baking sheet, place vegetables and prunes on top, brush with sour cream. You can add water to thin the consistency. Add a little salt.
Cover the baking sheet with foil and bake for 40 minutes.
Stewed rabbit is sprinkled with chopped herbs.

With potato

An excellent dish to serve on a holiday table. Let's look at a step-by-step recipe on how to cook a rabbit in the oven with potatoes. The roast is both tender and crispy. Potatoes are always a safe bet as a side dish. Even a novice housewife can handle this simple recipe, ready to surprise and amaze all guests with her culinary skills.

Ingredients:

rabbit meat – 1 carcass;
potatoes – 1 kg;
onion – 1 pc.;
vegetable oil – 30-50 ml;
mayonnaise;
greens – 1 bunch;
bay leaf – 4 pcs.;
salt, ground pepper.

Cooking method:

Rinse, cut the rabbit carcass into pieces and place on a baking tray.
Add vegetable oil.
Pepper, salt, sprinkle with herbs, add bay leaf.
Finely chop the onion and add to the meat.
Add mayonnaise, mix.
Cut the potatoes into slices and mix with the meat.
Add a little water, cover with foil, bake for 50-60 minutes.
10 minutes before cooking, you can remove the foil and finish baking the dish uncovered.

Up your sleeve

Cooked rabbit in the sleeve in the oven is a real culinary masterpiece. This delicate dish is truly considered festive. The unforgettable aroma and mild taste will remain in the memory of guests for many years, and the day will be remembered thanks to the prepared treat. Every housewife can use the numerous photos to guide her, and the recipe for a rabbit in the oven will seem simple even to a novice cook.

Ingredients:

rabbit meat – 1 carcass;
sour cream – 300 g;
olive oil – 100-150 ml;
garlic – 5-6 cloves;
wine (dry white) – 250 ml;
basil - optional;
salt, ground pepper (red and black) - to taste.

Cooking method:

Cut the carcass into small pieces and place in the refrigerator to cool.
Chop the garlic.
For the marinade: mix salt, spices, garlic, 50-75 ml of olive oil.
Remove the meat, coat it with marinade and place back in the refrigerator for 3-4 hours.
When the dish is well marinated, continue cooking.
Place the butter in a heated frying pan; when it melts, add the remaining olive oil. Place the marinated pieces and fry.
Transfer the fried meat to a baking tray.
Prepare the sauce. Pour white wine into the pan and cook over low heat for 5-6 minutes. Add sour cream, stir until smooth. Season with salt, spices and simmer for 3-4 minutes.
Pour the sauce into a baking dish and place the marinated pieces.
Place the container in the sleeve, pack it well, and place it in an oven preheated to 200°C. Cook for 80-90 minutes.
Serve with stewed vegetables.

In foil

If you bake a rabbit on a baking sheet, you should cover the dish with foil so that all the liquid is absorbed into the meat and it becomes soft. Let's look at a step-by-step method on how to cook a rabbit in the oven in foil. The composition of the dish is very simple, requiring a minimal list of ingredients that can be found in literally every kitchen. The recipe below is based on 2 servings.

Ingredients:

rabbit legs – 2 pcs.;
garlic – 3-4 cloves;
vegetable oil – 3-5 tbsp;
seasoning for meat - to taste;
ground black pepper, salt - to taste.

Cooking method:

Remove the skin from the paws and rinse thoroughly.
Salt, pepper, grate with chopped garlic. Leave to marinate for 3 hours.
When the pieces are marinated, place them on foil, coat with vegetable oil, and cover tightly.
Place the resulting package on a baking sheet and place in the oven for an hour (at 200°C). 10 minutes before it’s ready, you can open the foil and continue baking the roast.
Offering guests a meat dish with a side dish of vegetables or potatoes.

With mushrooms

An incredibly tasty and satisfying treat - rabbit with mushrooms in the oven. The roast can be safely served on the holiday table. The dish will please you as a base for a weekday lunch or dinner. The delicate taste and indescribable aroma will surprise all guests and household members. Consider how to deliciously cook rabbit in the oven. Stewed potatoes are perfect as a side dish.

Ingredients:

rabbit meat (carcass) – 1 piece;
champignons – 0.5 kg;
large onion – 1-2 pcs.;
sour cream – 300 g;
parsley;
vegetable oil – 4 tbsp;
seasoning for meat – 1 tbsp;
salt, ground black pepper - to taste.

Cooking method:

Prepare the meat. Rinse the carcass thoroughly under running water and chop into medium pieces.
Fry the pieces in a frying pan heated with vegetable oil until brown.
Cut the onion into half rings, the champignons into cubes, 0.5 mm thick.
Sauté the onion until golden brown, then add the mushrooms and simmer until all the water comes out.
Place the meat in a baking container and add mushrooms.
Mix sour cream with salt, pepper, seasoning. Pour over the meat.
Cover the dish with a lid and place in the oven for 50-60 minutes.
Garnish the finished roast with herbs.

In the marinade

Rabbit meat is very tender and tasty. However, for greater flavor and tenderness, it is better to keep the meat in the sauce. This recipe describes a simple but very tasty marinade for rabbit in the oven. This unforgettable dish can surprise even true gourmets, and those who study the recipe from the photo often begin to salivate and want to cook it.

Ingredients:

rabbit meat – 1 carcass;
onion – 1 pc.;
garlic – 2-3 cloves;
vegetable oil – 100 ml;
bay leaf – 3 pcs.;
chili pepper – 1 pc.;
cloves - to taste (3-4 pcs.);
salt, pepper mixture - to taste;
balsamic vinegar 4% - 2 tbsp;
mint, tarragon - 1 tsp each;
turmeric – 1 tsp;
rice – 200 g.

Cooking method:

Cut the onion into half rings or quarters.
Take chili pepper to taste, chop in any way. Don't use all the spicy vegetables!
To better reveal the aroma, place a mixture of peppers, cloves and bay in a glass of water.
Pour vegetable oil into a separate bowl, adding balsamic vinegar. Stir by adding onion and chili pepper.
Grind the garlic with a press and add to the bowl.
Add tarragon and mint to the resulting marinade.
Pour out the water with herbs and spices. Stir: the aromatic marinade is ready.
When placing the meat in the resulting marinade, note the time. Remove the product after 2-3 hours.
Fry the rice in oil, sprinkling with turmeric. This will give a delicate aroma and beautiful color. Add water (about 1 cup), add salt, and cook until half cooked until the water has evaporated.
Place the pieces of meat on a baking tray, add rice, and cover with a lid.
Place the resulting dish in an oven preheated to 180-200°C. Cook for about 50 minutes.

With vegetables

As mentioned earlier, rabbit meat is prescribed for dietary or baby food, and the best side dish for roast is vegetables. Here you can experiment, adding ingredients to suit your taste and wishes. A rabbit with vegetables in the oven will turn out even healthier and more flavorful if you follow an easy-to-follow recipe and maintain the proportions of all ingredients.

Ingredients:

rabbit meat (carcass) – 1 kg;
onion – 1 pc.;
medium carrots – 1-2 pcs.;
tomato – 1 pc. or tomato paste – 1 tbsp;
turmeric – 1 tsp;
paprika, salt - to taste;
parsley and dill.

Cooking method:

Wash the carcass and chop into pieces.
Place in a marinade for 2-3 hours, for example, the one described above.
Cut the onion into quarters, grate the carrots on a coarse grater. Simmer with a small amount of vegetable oil for 3-5 minutes.
Add seasonings for a subtle flavor.
After the pieces have been marinated, place them on a baking sheet, adding vegetables.
Cut the tomato into cubes and place on top, or add a spoonful of tomato paste instead.
Pour the marinade over the food.
Cover the baking sheet with foil. Bake for 50-60 minutes (heating to 180°C).

With cream

Meat from an older animal should always be marinated for several hours to obtain the desired softness. There are many marinades, but cream is the most tender. It is better to take a product with 10% fat content. Rabbit in cream in the oven is an excellent dish for a holiday. Guests will be impressed. Instead of cream, you can use sour cream, diluted with water.

Ingredients:

rabbit meat – 1 carcass;
cream 10% – 150-200 ml;
milk – 150 ml;
medium carrots – 2-3 pcs.;
onions – 1 pc.;
greens (parsley) - several sprigs;
olive oil;
salt, pepper - to taste.

Cooking method:

Grate the carrots on a coarse grater.
Chop the onion into small cubes.
Fry the rabbit pieces in oil until brown and place in a saucepan.
Fry the onion until fragrant, add the carrots, and simmer lightly.
Tie the parsley into a bunch (we won’t need it later) and add it to the meat.
Add carrots and onions there.
Pour water into the pan where the meat and vegetables were stewed and bring to a boil, then pour it into the pan with the meat.
Salt and pepper everything.
For the sauce, mix cream with milk and pour into a saucepan.
Cover with a lid and place in the oven for 40-50 minutes.

Find out even more recipes on how to choose and marinate this dietary meat correctly.

Video

Dietary rabbit meat is known for its beneficial properties, cook it with prunes - very tasty!

Rabbit meat is the most dietary and healthy meat, so it can be safely included in a child’s menu. I was always, to put it mildly, indifferent to rabbit meat until I tried it in this version. Now I'm ready to chase the rabbit (hare) across the field in person to eat this dish again. My spoiled husband said: “Well, this is a really festive dish!”, so I confidently recommend it for the New Year’s table, and I’m thinking about it myself. The meat is impossibly soft, and the sauce is something sweet and creamy. And if you boil spaghetti and mix it with sauce, it will be amazingly delicious!

Rabbit 1300 gr.
Prunes 100 gr.
Sour cream 200 gr.
Red onion 1 pc.
Carrot 1 pc.
Celery 1 pc. (stem)
Some greens for serving
Butter 30 gr.

For the marinade

Garlic 5 cloves
Dry red wine 100-150 ml. (or better yet, port wine)
Mixture of herbs (spices-Italian, French herbs) 1 tbsp
Olive oil

Cut the rabbit into pieces, wash, dry with a paper towel and marinate for at least 1 hour. Marinade: 4 tbsp olive oil, wine (can be replaced with the juice of half a lemon), 1 tbsp spices, salt and garlic squeezed through a press.

Cut carrots and onions into thin rings. Cut the celery into 4-5 pieces

Wash the prunes with warm boiled water and cut into halves.

Wipe the rabbit with a paper napkin to remove the marinade. Do not pour out the marinade; you will need it later. Heat a little olive oil and butter in a heat-resistant pan and quickly fry the rabbit (preferably in two batches, several batches). Place on a plate for a while.

Drizzle a little olive oil into the same pan and fry the vegetables until soft. Return the meat to them. Add marinade, sour cream, prunes and salt to taste. Close the lid and place in the oven for 40-60 (depending on the age and weight of the rabbit) minutes at 180º. Sprinkle with fresh herbs before serving.

Recipe 2: rabbit with garlic and prunes (step by step)

The rabbit recipe is simple. The result is juicy and flavorful meat with vegetables and gravy. The taste will depend on what kind of prunes you use. Dried prunes will give a pleasant and light flavor, and smoked prunes will make the taste and aroma of the dish more rich.

Rabbit meat 500 g
Dry mustard 1 tsp.
A pinch of salt
Mix of peppers to taste
Sunflower oil 2 tbsp. l.
Onion 1 pc.
Carrot 1 pc.
Bay leaf 1 pc.
Prunes 5 pcs.
Garlic 2 cloves
Water 100 ml.

Cut the rabbit meat into portions and place in a bowl.

Sprinkle with salt, pepper and mustard. Mix everything and leave for 10 minutes.

Heat a saucepan with sunflower oil, lay out pieces of meat and fry over high heat until golden brown.

Add chopped onions and carrots. Cook over low heat with the lid on, stirring occasionally. After 15 minutes, add a little water.

Add bay leaf and prunes. After turning off, add garlic.

Rabbit with mustard, prunes and garlic is ready. You can serve with potatoes or boiled rice, complementing the dish with vegetables. Bon appetit.

Recipe 3: rabbit with prunes in a slow cooker

This recipe will help you feed your family a very healthy and dietary dish with almost no effort. Rabbit stewed in a slow cooker with prunes will become a favorite dish for both adults and children.

Rabbit – 1.3 kg (1 carcass)
Onion – 150 g (1 pc.)
Carrots – 150 g (1 pc.)
Ketchup - 2 tbsp.
Mustard - 1 tsp.
Smoked prunes (pitted) – 100 g
Sour cream - 2 tbsp.
Vegetable oil - 2 tbsp.
Salt - to taste
Ground black pepper - to taste

Prepare all the ingredients for making rabbit with prunes. It is better to take a small rabbit, 1.2-1.3 kg, this means that it is not old.

How to cook a rabbit with prunes in a slow cooker: chop the prepared (washed and dried) carcass into large portions.

In the “Frying” mode, fry the meat in a multicooker for 30 minutes. Periodically turn it with the other side towards the bottom of the multicooker bowl.

While the rabbit is frying, cut the carrots into strips and the onion into cubes.

Add the carrots and onions to the multicooker bowl and continue to fry for another ten minutes.

After the end of the frying mode, add ketchup, sour cream, mustard, spices - salt and pepper, favorite spices and herbs (optional).

Fill the rabbit with boiled water by two-thirds, stir so that the ingredients are evenly distributed, and set the “Stew” mode for 1.5 hours.

After 1 hour (half an hour before the end of the regime), add prunes to the bowl.

After another half an hour, the fragrant and incredibly tasty rabbit with prunes in the slow cooker is ready.

Rabbit stewed with prunes turns out very tender with an extraordinary taste and aroma.

Recipe 4, step by step: rabbit with prunes in sour cream

rabbit carcass ~1kg
1 carrot
1 onion
250-300 sour cream
50g prunes
wine/lemon juice/vinegar
olive oil
salt, spices
garlic, herbs optional

Rinse the rabbit carcass well first, divide it into portions and soak in water + 2 tbsp. fruit vinegar for 1 hour.

Dry the rabbit pieces and marinate in olive oil with the addition of wine (or lemon juice), garlic, salt, spices or herbs. I used rosemary and basil, and I added garlic at the end of cooking. Marinate the rabbit for 1 hour to overnight in the refrigerator.

Chop the onion into half rings and sauté into cultivars. oil until transparent.

Grate the carrots on a coarse grater, add to the onion and simmer until half cooked.

Wash the prunes, steam, cut into quarters, mix with vegetables and place in a separate bowl.

Fry the rabbit pieces in a preheated frying pan until golden.

Add sauteed vegetables with prunes, mix well.

Cover everything with sour cream, cover with a lid and simmer for 1-2 hours, stirring occasionally, until soft. You can add half a glass of water.

At the end of cooking, sprinkle with chopped herbs and serve with any side dish.

Recipe 5: rabbit with dried prunes (step-by-step photos)

Stewed rabbit in sour cream and prunes is a good idea for lunch or dinner.

rabbit meat - 1.5 kg;
carrots - 1 pc.;
onion - 1 pc.;
salt - 0.5 tbsp;
seasoning for meat - 1 tsp;
sour cream - 2 tbsp. l.;
dried prunes - 7 pcs.;
water - 1.5 l.

We take a rabbit carcass, chop it into pieces, wash it, and dry it.

Fry the pieces in vegetable oil until golden brown.

During the frying process, add salt and seasoning to the meat.

Meanwhile, peel the onions and carrots.

Cut the onion into small cubes, carrots into rings or half rings.

Place the fried pieces of meat in a saucepan and add boiling water until it slightly covers the meat. Add salt.

In the frying pan where the rabbit was fried, fry the onions and carrots in vegetable oil until cooked.

At the end of frying, add sour cream...

and simmer everything for 1-2 minutes.

Add the contents of the frying pan to the boiling meat, and also add pre-washed prunes. Remove the formed foam.

Cook everything for about 1 hour over low heat.

Serve the finished dish with mashed potatoes, vegetables or pasta like mine.

Recipe 6: Stewed rabbit with prunes in wine

Domestic rabbit, cut into 6-7 portions – 1 piece;
Prunes – 180 g;
Vegetable oil -1 tbsp. spoon;
Butter – 15 g;
Flour – 15 g;
Red wine – 200 ml;
Chicken broth – 300 ml;
Crushed garlic clove – 1 piece;
Chopped parsley – 1 tbsp. spoon;
Salt, pepper, aromatic herbs - to taste.

Place the pieces of rabbit meat in a bowl with red wine, add chopped onions and carrots, a few black peppercorns and aromatic herbs, for example: celery, parsley, thyme, leeks, bay leaf. Pour in vegetable oil and marinate at room temperature for 4 to 12 hours. Place prunes in another bowl and pour boiling water over them.

Now fry the rabbit. To do this, take out the pieces of rabbit meat from the marinade and blot them with paper. Strain the marinade. We leave the vegetables, but throw away the aromatic herbs and peppercorns. Then heat the butter and vegetable oil in a saucepan and fry the rabbit on all sides over medium heat until brown. Transfer the fried rabbit pieces to a plate.

Now put the onions and carrots from the marinade into the pan and fry over low heat until softened. Sprinkle with flour and fry until the flour browns. After this, pour the liquid marinade into the pan, add wine and bring to a boil. Pour in the broth, add garlic, herbs, salt and pepper. Now put the pieces of rabbit meat into the pan, cover with a lid and simmer for 25 minutes.

Transfer the rabbit to a shallow pan and strain the liquid in which it was stewed. Squeezing all the juice out of the vegetables, pour this liquid over the rabbit. We throw away vegetables and aromatic herbs.

And only now at the last stage of cooking we add prunes. To do this, put it in a colander, let the water drain and put it in the pan with the rabbit. Cover the pan with a lid and simmer for 10-15 minutes until the prunes are soft. Serve it like this: place the rabbit pieces on a plate and put prunes on top. If the sauce is too thin, simmer it over high heat until it becomes thick enough. Pour the sauce over the rabbit and serve.

Bon appetit, friends! Did you like this stewed rabbit with prunes in wine?

Recipe 7: Stewed rabbit with prunes and herbs

Rabbit with prunes is an exquisite authentic dish of French cuisine that will make anyone who tries it fall in love with it. This meat is prepared very easily and simply; the only thing you should pay attention to is collecting the herbs for the garni bouquet and preparing the components of the dish. In any case, it's worth it, as the rabbit comes out with an incredible appetizing aroma and juicy, tender meat that simply melts in your mouth.

Medium size rabbit carcass 1 piece
Fresh bacon 100 grams or 8 slices
Pitted prunes 12–15 pieces
Dry white wine 200–250 milliliters
Alcoholic drink Armagnac or cognac 50 milliliters
Pearl bulb 7–9 pieces
Olive oil 1 tablespoon
Wheat flour 1 tablespoon
Salt to taste
Ground black pepper to taste

For the bouquet garni:

Dried thyme spice to taste
Dried savory spice to taste
Dried rosemary spice to taste
Large bay leaves 1–2 pieces
Parsley stems to taste
Leek (green part) - to taste

First of all, rinse the rabbit carcass well under running warm water. Then place the main ingredient on a cutting board and, using a sharp kitchen knife, cut the rabbit into small pieces.

Attention: the meat and bones of such an animal are very tender in themselves, so you don’t need to use a kitchen hatchet here. I usually cut a carcass like this: first of all, I cut off the hind legs, and then I cut them into several pieces, then I cut off the front legs and only then I cut the middle part of the carcass into small pieces. After this, lightly rinse the rabbit pieces under running water again and transfer them to a medium bowl.

So, we thoroughly rinse the prunes under running warm water to wash away any possible dirt from the ingredient. Then, using kitchen paper towels, wipe the dried fruits dry and place them in a deep bowl. Pour cognac or Armagnac spirit into a container and leave the prunes aside to soak in the aroma and become limp.

Place the bacon on a cutting board and, using a knife, cut the ingredient into small pieces or thin strips.

So that the bouquet of herbs that are noted in the recipe can impart their aromas to the dish and not get in the way at the right time, you need to collect them in a bouquet and tie them with culinary thread. To do this, place them on a cutting board and, holding them with one hand, tie them with thread with the other.

Don’t be surprised by the name “pearl onion”, since this is the same leek, only with a bulb, which received such a beautiful name. Since we used only the stems of this component for the bouquet garni, we can safely use the white part of the onion, but only the bulb itself without the white stem. The most interesting thing is that in many countries they use leeks in many dishes, but the leek itself is added as a seasoning. So, rinse the bulbs under running water and transfer the component to a saucer.

So, first of all, pour olive oil into a frying pan or cauldron and place the container on less than medium heat. While constantly stirring the pieces of meat with a wooden spatula, fry the bacon on all sides until golden brown. Immediately after this, without turning off the burner, transfer the component back to the plate. Thanks to this process, the bacon will release fat, in which we will cook the rabbit in prunes.

Now turn up the heat to high and put the rabbit pieces and pearl onions into the pan. A golden crust should appear on the surface of the components. Attention: just do not forget to turn the pieces of meat and onions from one side to the other so that the components do not burn. Thanks to this process, all the juice will not come out of the rabbit, and the dish will be juicy. As soon as the meat and onions are golden brown, sprinkle them with flour and lightly fry again.

Now, pour wine over everything, add fried pieces of bacon, bouquet garni and bring the dish to a boil. As soon as everything boils, turn the heat to low, cover the frying pan or cauldron with a lid and simmer the rabbit for 40 minutes.

Important: from time to time it is necessary to remove the lid from the container and mix everything using a wooden spatula or a tablespoon. After the allotted time has passed, remove the bouquet of herbs from the container, salt and pepper the dish to taste and add prunes to the container, but always along with the cognac in which it has become soggy. Bring the rabbit in prunes to a boil again and immediately after that cover the cauldron with a lid and simmer the dish for another 20 minutes.

As soon as the rabbit with prunes is ready, transfer it to a dish and serve it while it is still hot. Any porridge of your choice, for example, buckwheat, wheat or rice, is perfect as a side dish. For a fresh taste, you can also serve a salad of fresh vegetables or sliced vegetables to the table, and for those who like something more filling, serve additional slices of bread. Enjoy your meal!

Recipe 8: rabbit with prunes in the oven (with photo)

rabbit's foot 4 pcs
pitted prunes 150 g
fresh rosemary 2 pcs
salt to taste

Soak the rabbit in salt water for a day, but you can also soak it overnight.

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Recipe rabbit with prunes:

Pour olive oil (4 tbsp) into a deep ceramic plate. It is better to use first class olive oil because it has maximum nutritional value and is considered a top quality product.

Add the juice of half a lemon to the container. Instead of regular lemon, you can use a lemon called Meyer lemon. It is a natural hybrid of orange and lemon, and also has a more delicate aroma and taste.

Add a teaspoon of dried herbs and vegetables to the mixture.

Also add garlic passed through a press.

Season the rabbit marinade with prunes thoroughly and mix with a wooden spoon or spatula until smooth.

Rinse the rabbit pieces in cold water, dry thoroughly with a paper towel, combine with the marinade and leave to marinate for an hour. It is the marinade that will give the meat a delicate texture, unique taste and aroma.

Cut the washed prunes into equal halves.

Pour it with a small amount of boiled water.

On a cutting board, cut onions and carrots into half rings. It is better to use red onion in this dish, because during the cooking process it will practically dissolve, but at the same time it will give the dish a spicy note.

Heat a small frying pan, pour the remaining olive oil into it and fry the onions and carrots.

When the vegetable mixture becomes soft, add steamed prunes.

In a separate large frying pan, fry the marinated rabbit pieces until golden brown.

Place the fried rabbit in a thick-walled saucepan or stewpan.

Add onion, carrot and prune dressing to the rabbit.

Pour sour cream over the mixture and add a small bay leaf. Sour cream that is too thick should be diluted with a small amount of boiled water at room temperature.

Simmer the rabbit with prunes over low heat for 40 minutes. During cooking, you should check for the presence of sauce, but mixing the ingredients should be kept to a minimum. This is necessary in order to maintain the integrity of the pieces of meat and vegetables.

The rabbit with prunes is ready!