I have been generously given this recipe by a friend of mine who is a rabbit aficionado and a very good cook to boot.
- 3 tablespoons olive oil
- 8 rabbit portions (2 for each person)
- 1 medium onion, peeled and finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 4 tablespoons brandy
- 1.5 cups red wine
- 1 tablespoon light brown sugar
- 250 g/9 oz ready to eat prunes
- 200 ml/7 fl oz cream
- salt and pepper
Heat the oil in a heavy-based pan and fry the rabbit portions until golden brown on all sides. Remove the pieces and keep them warm. Add the onion and garlic and cook until softened. Return the rabbit to the pan, add the brandy and ignite it. When the flames have died down, pour in the wine. Stir in the sugar and prunes and cover, simmering for 30 minutes or so until meat is tender. Remove the rabbit and keep the pieces warm. Add the cream to the sauce and simmer for 5 minutes. Season to taste. Return the rabbit to the pan, stir and serve.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers