Rabbit with Dried Prunes and Wallnuts

 

Yields4 ServingsPrep Time20 minsCook Time1 hr 30 mins

Ingredients
 1.20 kg rabbit portions
 1 tbsp butter
 grape seed oil
 1 chopped onion
 250 g mushrooms
 250 g bacon, diced
 3 garlic cloves, chopped
 250 ml white wine, chardonnay
 3 tbsp mustard
 2 tbsp flour
 250 g dried prunes
 10 pink peppercorns

1

Chop the onion and mushrooms.

2

Pan fry the rabbit portions in a big casserole until golden. If your pot is too small to pan fry all pieces at once (no piece should be on top of another), then do it in several batches.

3

Add the onion and mushrooms. Cook for 3 minutes on low heat.

4

Add lean diced bacon and garlic.

5

In a bowl, mix the wine, mustard and flour. Pour in the casserole. Mix well and add the prunes, season to taste, black pepper and red peppercorns.

6

Simmer with the lid on for 1.5 to 2 hours or until meat almost falls of the bone. Add a bit of white wine or chicken stock if too thick.

7

Serve with a green salad and walnuts.

Suggestions
8

Prepare this dish one day before, leave in the fridge with the lid on. The next day, warm and serve immediately. The dish will develop amazing flavor overnight and impress the best of friends and family. Ideal for a potjie on the fire over low heat. Just add some baby potatoes and some shallots to the potjie.

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Ingredients

Ingredients
 1.20 kg rabbit portions
 1 tbsp butter
 grape seed oil
 1 chopped onion
 250 g mushrooms
 250 g bacon, diced
 3 garlic cloves, chopped
 250 ml white wine, chardonnay
 3 tbsp mustard
 2 tbsp flour
 250 g dried prunes
 10 pink peppercorns

Directions

1

Chop the onion and mushrooms.

2

Pan fry the rabbit portions in a big casserole until golden. If your pot is too small to pan fry all pieces at once (no piece should be on top of another), then do it in several batches.

3

Add the onion and mushrooms. Cook for 3 minutes on low heat.

4

Add lean diced bacon and garlic.

5

In a bowl, mix the wine, mustard and flour. Pour in the casserole. Mix well and add the prunes, season to taste, black pepper and red peppercorns.

6

Simmer with the lid on for 1.5 to 2 hours or until meat almost falls of the bone. Add a bit of white wine or chicken stock if too thick.

7

Serve with a green salad and walnuts.

Suggestions
8

Prepare this dish one day before, leave in the fridge with the lid on. The next day, warm and serve immediately. The dish will develop amazing flavor overnight and impress the best of friends and family. Ideal for a potjie on the fire over low heat. Just add some baby potatoes and some shallots to the potjie.

Rabbit with Dried Prunes and Wallnuts