Home » Food » Rabbit » Braised Rabbit with Prunes/Lapin aux pruneaux

Braised Rabbit with Prunes/Lapin aux pruneaux



  • 1 rabbit
  • 1 onion
  • 3 garlic cloves
  • 200 g bacon
  • 250 g mushrooms
  • 3 Tbs mustard
  • 2 Tbs farine fluide*
  • 1 cup dry white wine
  • 1-2 cups stock/water
  • 250 g prunes
  • 3 Tbs EVO oil
  • salt, pepper

Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches.

Set the rabbit aside, or just add the onion, bacon, mushrooms, garlic and fry for few minutes, until starting to colour.


In a separate bowl combine the wine with mustard and flour.

Pour in the dish, the mustard mixture.


Add the stock , the prunes, salt, pepper (don’t forget to put the rabbit back in the dish if you keep it aside).

For a particular taste, you can use prunes with pits.

Lower the heat to low, then cover and cook for 50 mins-1 hr, until the rabbit is totally tender.


Serve with potatoes or rice on the side.



* farine fluide is a flour used to thicken sauces, soups, gravies, stews…doesn’t go lumpy. Can be substitute with cornflour or whatever you use to thicken sauces.


2 thoughts on “Braised Rabbit with Prunes/Lapin aux pruneaux

    • Stiu…M-am gandit la tine cand am pus reteta. :*
      Chiar sunt curioasa daca-ti place. Mie-mi place iepurele cel mai mult asa, cu prune si mustar, insa unii l-au gasit cam dulce. 😛

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