Rabbit with Prunes in Wine

Rabbit with Prunes in Wine

Incredibly aromatic rabbit meat with prunes and red wine. A true feast that will delight any gourmet.



  • Rabbit legs, 2 pieces
  • Rabbit saddle, 1 piece
  • Onion, 2 pieces
  • Garlic, 4 cloves
  • Wine vinegar, 1/2 cup
  • Oil, 3 tablespoons
  • Salt, 1 teaspoon
  • Classic game seasoning, 2 tablespoons


  • Dried prunes, 1 cup
  • Dry red wine, 3/4 cup


  • Clarified butter, 1 tablespoon
  • Sauce:
    • Water, 3 tablespoons
    • All-purpose flour, 1 tablespoon
    • 18% cream, 1/2 cup


  1. In a pot, combine chopped onion, crushed garlic, game seasoning, oil, vinegar, and salt.
  2. Rub the rabbit with the marinade. Set aside in the refrigerator overnight.
  3. Soak the prunes in wine in a bowl and set aside overnight.
  4. The next day, melt butter in a roasting pan and transfer the rabbit with the marinade into it. Pour in the wine from the prunes. Fry over low heat for about one and a half hours.
  5. Half an hour before the end, add the prunes and continue simmering covered. In a cup, mix flour with cream and water. Pour into the cooking liquid and simmer over low heat until thickened. The sauce is ready.

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