[WATCH] Braised rabbit with prunes

Long days at work make us crave a home cooked meal. This braised rabbit with prunes hits the spot

Braised rabbit with prunes
Braised rabbit with prunes

Braised rabbit with prunes

Braised rabbit with prunes


  • 200g prunes
  • 50g brown sugar
  • 50ml brandy
  • 1 rabbit, cut into pieces
  • Flour for dusting
  • Salt and pepper
  • 1 onion
  • 5 cloves garlic
  • 2 carrots
  • 2 celery sticks
  • 3 rasher streaky bacon
  • 3 bay leaves
  • 3 sprigs thyme
  • ½ bottle red wine
  • 250ml chicken stock


  1. Soak the prunes in the brandy and brown sugar until you prepare the rabbit.
  2. Season the flour with salt and pepper and dredge the rabbit pieces through the flour.
  3. Fry in a heavy based casserole dish until browned on all sides. Remove from dish and set aside.
  4. Gently fry the onion, garlic, bacon, carrot, celery and herbs in the same casserole dish.
  5. Add the red wine and scrape any bits that are stuck to the bottom.
  6. Add the chicken stock and the pieces of rabbit.
  7. Add the boozy prunes and bring to a boil.
  8. Lower to a simmer and allow to cook for 2 hours until the rabbit falls off the bone and the sauce is thick.
  9. Serve with mashed potato or polenta. 

Gourmet x Nectar Video Recipes...because they’re simple enough

Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook