Braised Rabbit with Plums

Last Updated on October 26, 2024

In a baking dish or roasting pan stewed rabbit together with prunes, bacon, rosehip sauce and other ingredients. Recipe from the Giant Mountains.

Ingredients:

Rule for 4 servings: 1 piece of smaller rabbit or 4 pieces of rabbit legs 500 ml of red wine 200 g of pitted prunes ./td> 100 g sliced bacon 2 tablespoons of rose marmalade 2 tablespoons of plain flour 2 tbsp vinegar 1 tbsp whole pepper 5 sprigs of thyme 4 pieces bay leaves 1 pc large onion frying oil salt

Procedure:

1. Salt the cleaned rabbit and divide into smaller pieces, wrap each in a slice of bacon and place in a bowl
2. Pour wine and vinegar over the packages, add the plums and spices and leave the rabbit to marinate overnight
3. Heat the oil in a frying pan and fry the rabbit bones, add the finely chopped onion and fry it
4. Fry the meat packets in the fat on all sides, then remove them from the pan and put them in a baking dish or baking pan, add the marinated plums, pour half of the marinade over them and put them in the oven
5. Simmer the dish under a lid for about 40 minutes in an oven preheated to 190 °C
6. Pour the remaining marinade over the bones and onions in the pan and let them cook until almost all the liquid has evaporated, at this stage stir the preserves into the liquor
7. Dust everything with flour, dilute with water and simmer the sauce for 15 minutes, finally strain it over the almost soft rabbit
8.

Recommendation:

Serve the rabbit portions prepared in this way with bread or potato dumplings.