Rabbit Stew with Prunes

11 Reviews
100% would make this recipe again

A classic family dish, typical of Northern France.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 1 h 20 min
340 calories/serving

Ingredients

12 whole prunes 2/3 cup
1 tbsp olive oil 15 mL
1 tbsp butter, unsalted 14 g
2 tbsp white flour (all purpose) 16 g
1 rabbit, cut into pieces 1.4 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 onions, coarsely chopped 200 g
3 cloves garlic, coarsely sliced
1 sprig rosemary, fresh 5 g
2/3 cup red wine 170 mL
1 bay leaf 0.2 g
2/3 cup water 170 mL

Before you start

Ask the butcher to cut the rabbit into pieces.

Put the serving plates in the oven at the lowest setting about 10 min before serving so they are warm.

Method

  1. In a small bowl, soak the prunes in a small amount of luke-warm water to soften them. Set aside.
  2. Heat the oil and butter in a pan over high heat. Coat the rabbit pieces with the flour, then add them to the pan. Sauté the pieces thoroughly on each side until golden-coloured, about 10 min. Season with salt and pepper, then take the pieces out of the pan and set them aside.
  3. Coarsely chop the onion, garlic and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add salt and pepper. Pour in the wine, then scrape the bottom to remove any meat juices.
  4. Put the rabbit pieces back into the pan, add the bay leaf and pour warm water into the pan to a depth of about ½ cm. Bring the liquid to a boil, then lower the heat, cover and simmer over low heat about 40 min. Turn the pieces occasionally, adding some water if necessary to keep a moist environment.
  5. Drain the prunes, then add them to the pan. Continue to cook, covered, until the rabbit is very tender and the meat falls from the bone, about 40 additional min. Remove the bay leaf then serve the stew on the warmed plates.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

340

Fat

13 g

21 %

Saturated 4.2 g
+ Trans 0.1 g

21 %

Cholesterol

110 mg

Sodium

50 mg

2 %

Carbohydrate

10 g

3 %

Fibre

1 g

5 %

Sugars

5 g

Net Carbs

9 g

Protein

38 g

Vitamin A

2 %

Vitamin C

5 %

Calcium

4 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Iron, Manganese, Potassium, Vitamin B2
Source of  :
Copper, Folacin, Magnesium, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables ½
Meat and Alternatives 4 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

11 Reviews (11 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.