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How to Make Authentic French Lapin aux Pruneaux (Rabbit with Prunes)

This traditional French recipe transforms rabbit into a succulent, flavorful main course. The meat is slowly braised with prunes, creating a perfect balance of savory and sweet. Ideal for impressing guests or enjoying a cozy family meal, this dish embodies the essence of French country cooking.

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Recipe Details

Prep Time

30 minutes

Cook Time

1 hour 45 minutes

Servings

4-6

Difficulty

Intermediate

Simple Summary

Lapin aux Pruneaux is a classic French dish that combines tender rabbit meat with sweet prunes in a rich, flavorful sauce. This comforting recipe is perfect for a special dinner or cold winter evening.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 1 whole rabbit (about 3 lbs), cut into 6-8 pieces
  • 1 cup pitted prunes
  • 1/4 cup cognac or brandy
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup red wine
  • 2 cups chicken stock
  • 2 tablespoons tomato paste
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Soak the prunes in cognac for at least 30 minutes.

  2. Season the rabbit pieces generously with salt and pepper.

  3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the rabbit pieces in batches, about 3-4 minutes per side. Remove and set aside.

  4. In the same pot, sauté onion, carrots, and celery for 5 minutes until softened.

  5. Add garlic, bay leaves, and thyme. Cook for another minute until fragrant.

  6. Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 2-3 minutes.

  7. Add chicken stock, tomato paste, and browned rabbit pieces. Bring to a boil, then reduce heat to low.

  8. Cover and simmer for 1 hour, stirring occasionally.

  9. Add the prunes and cognac mixture. Continue cooking for another 30 minutes or until the rabbit is tender.

  10. In a small bowl, mash butter and flour to create a paste (beurre manié).

  11. Gradually stir the butter-flour mixture into the sauce to thicken it. Simmer for 5 more minutes.

  12. Taste and adjust seasoning if needed.

  13. Remove bay leaves and thyme sprigs.

  14. Garnish with fresh parsley before serving.

Chef's Notes

  • If rabbit is unavailable, chicken thighs make a good substitute.
  • For a richer flavor, marinate the rabbit in red wine overnight before cooking.
  • The dish can be made a day ahead and reheated gently before serving, as the flavors will develop further.
  • Leftover Lapin aux Pruneaux can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (based on 6 servings): Approximately 350 calories. This dish is high in protein from the rabbit meat and provides a good source of vitamins and minerals from the vegetables. The prunes add fiber and antioxidants to the meal.

Serving Suggestions

Serve Lapin aux Pruneaux over creamy mashed potatoes or with crusty bread to soak up the delicious sauce. A side of steamed green beans or roasted Brussels sprouts complements the rich flavors. Pair with a full-bodied red wine like Côtes du Rhône or Burgundy. For a complete French-inspired meal, start with a light salad and finish with a cheese plate for dessert.