Meat, South and mountains
Rabbit with Agen prunes and steamed potatoes
Rabbit with Agen prunes is a red wine braise that serves 4, ready in 1 hour 30 minutes, medium difficulty, for €4.20 per person. The key to success is a gentle simmer that keeps the lean meat tender, with the prunes added near the end so they stay plump instead of falling apart.
Tonight we're heading to southwest France with rabbit braised in red wine and Agen prunes, a real Sunday dish on a weekday.
- Total time
- 1 h 30
- Difficulty
- Medium
- Cost per person
- €4.20
- Calories per person
- 540 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
The rabbit simmers for a long time in red wine scented with a bouquet garni, while the Agen prunes bring a sweet note that cuts through the rich sauce. The meat falls easily off the bone, the sauce lightly coats the steamed potatoes, and the contrast between the tender rabbit and the soft prunes is what makes this southwestern French dish so appealing.
This is a classic Sunday dish, the kind you set to simmer while you get on with other things, filling the house with a warm smell. Mon Chou suggests it for family meals or dinners with friends, when you have a bit of time ahead of you and want something that feels special without being complicated.
The ingredients
Butcher
- Rabbit, cut into pieces 1.2 kg
Pantry
- Pitted Agen prunes 16
- Red wine 50 cl
- Flouroften in the pantry 1 tbsp
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onion 2
- Carrot 2
- Garlic 2 cloves
- Bouquet garni 1
- Potatoes 1 kg
Allergens Gluten
The step by step recipe
-
Brown the rabbit pieces in a Dutch oven with the oil, season with salt and pepper, then set them aside.
Pat the meat dry with paper towels first, otherwise it will steam instead of browning.
-
In the same pot, cook the onions, sliced carrots, and minced garlic, sprinkle with flour, and stir to combine.
Let the flour cook for a minute before adding the wine, this removes the raw flour taste.
-
Pour in the red wine, add the bouquet garni, return the rabbit to the pot, and let it simmer covered over low heat. 50 min
Rabbit is lean, so keep the simmer gentle to keep the meat tender.
-
Add the prunes and continue cooking, letting the sauce reduce slightly uncovered. 20 min
If the sauce is too thin, remove the meat and reduce the sauce alone for three minutes.
-
Meanwhile, peel the potatoes and steam them or cook them in salted water. 25 min
Pierce them with the tip of a knife, it should slide in with no resistance.
Our tips to get it right
- Pick a red wine you'd actually drink at the table, its quality comes through directly in the sauce.
- Cut the rabbit pieces to a similar size so they all cook at the same rate and stay tender together.
- Make the dish a day ahead if you can, the sauce deepens in flavor after a night in the fridge.
The variations
- Swap the rabbit for free range chicken pieces, the cooking time will then be shorter, about 35 minutes.
- For a vegetarian version, replace the rabbit with whole button mushrooms and cooked chestnuts, and cut the simmering time to 25 minutes.
- To save time, cut the rabbit pieces smaller and shorten the simmer to 30 minutes, the meat will still stay tender.
What to serve it with
- Steamed potatoes, as in the recipe
- Crusty bread for the sauce
- Light green salad to start
Storage
Rabbit with prunes keeps for 2 to 3 days in the fridge in an airtight container, and the sauce actually tastes even better reheated. It freezes well for up to 2 months, without the potatoes, which are best cooked fresh. Reheat gently in a pot over low heat, adding a splash of water if the sauce has thickened.
Questions about this dish
Can you make rabbit with prunes ahead of time?
Yes, it's actually recommended, the sauce gets better as it rests. Cook the rabbit the day before and just reheat it while you steam fresh potatoes to serve.
What red wine works best for this recipe?
A southwestern French wine like Cahors or Madiran pairs well with Agen prunes. The main thing is to pick a wine you enjoy drinking, since its quality shows up directly in the sauce.
Can you use regular prunes instead of Agen prunes?
Yes, any good quality pitted prune works, Agen prunes are simply known for staying plump and tender. Soak them briefly before adding them so they don't dry out in the sauce.
Why coat the vegetables in flour before adding the wine?
Cooking the flour for a minute with the vegetables thickens the sauce slightly and removes any raw flour taste. It's a simple step that gives a smoother texture without needing any cream.
How long does it take to make a rabbit with Agen prunes and steamed potatoes?
Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a rabbit with Agen prunes and steamed potatoes?
About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a rabbit with Agen prunes and steamed potatoes cost?
About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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