Sunday, November 18, 2012

Brased Rabbit with prunes, apples, etc

Well as a byproduct of growing several various crops throughout the year we get dinner now and then.
In the last month we have had the privilege of fresh rabbit. Our caretaker has knocked on our back door twice in the last month and handed over a nice cleaned and dressed rabbit.
Cut up fresh ranch rabbit
Last time there I didn't notice any holes in the flesh, (must have been a head shot) but this time there were a couple of penetrations on the hind quarter, I double checked to see that there were no pellets imbedded in the meat.
Well anyway, this recipe is simple and quick and if you are lucky enough to get a rabbit you can try this version.

Stuff that you will need;

Stuff you will toss into the pan
Couple of tart apples, cut into small wedges
Dozen or so, dried prunes
Juice from two oranges
2 garlic cloves, smashed and chopped
1/2 red onion chopped
1 tbs hers de provance
salt and pepper
olive oil
1 cup of decent white wine

Wash and cut up the rabbit into piece, dry with paper towel, salt and pepper. Meanwhile in a 12 inch skillet put 1 TBS of olive oil to medium heat. Put the season rabbit pieces into the pan, and brown on all sides.

Browned rabbit pieces (5 minutes a side)

Once browned, add the apples, prunes, onion, garlic, herbs. add the wine and cover.
Put on medium to small flame.
After about 20 minutes, take the pieces out and turn them over.
Cook for another 45 minutes until tender.

Serve with while rice, after removing the rabbit from the skillet you can use an immersion blender puree the ingredients to make a sauce if you wish or simple use the pan drippings and softened fruit as the accompaniment.
Tossed in pan, add wine , cover and cook

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