[WATCH] Braised rabbit with prunes
Long days at work make us crave a home cooked meal. This braised rabbit with prunes hits the spot
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Braised rabbit with prunes
Braised rabbit with prunes
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Braised rabbit with prunes
Ingredients
- 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
Method
- Soak the prunes in the brandy and brown sugar until you prepare the rabbit.
- Season the flour with salt and pepper and dredge the rabbit pieces through the flour.
- Fry in a heavy based casserole dish until browned on all sides. Remove from dish and set aside.
- Gently fry the onion, garlic, bacon, carrot, celery and herbs in the same casserole dish.
- Add the red wine and scrape any bits that are stuck to the bottom.
- Add the chicken stock and the pieces of rabbit.
- Add the boozy prunes and bring to a boil.
- Lower to a simmer and allow to cook for 2 hours until the rabbit falls off the bone and the sauce is thick.
- Serve with mashed potato or polenta.
Gourmet x Nectar Video Recipes...because they’re simple enough
![](http://content.maltatoday.com.mt/ui/images/photos/15844451_10154426488611715_9022162111834557124_o.jpg)
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.