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Rabbit with Prunes

Rabbit with Prunes

Rabbit can dry out easily, so this kind of steaming is perfect for this delicate meat. It’s simply delicious with prunes and mushrooms.


  • 1 cup prunes
  • ¼ cup red wine
  • 4 tsp salt
  • 1 tsp black pepper, ground
  • 1 tsp thyme
  • ½ tsp cinnamon, ground
  • 1 rabbit cut into 6 pieces
  • 6 slices bacon
  • 4 shallots
  • 2 cups button mushrooms


  1. 1

    Place prunes in a bowl with wine. Stir well and set aside.

  2. 2

    Mix salt with spices. Rub all over the rabbit pieces.

  3. 3

    Choose a large pan that a cover or plate can fit on top of. Lay bacon in the pan. Place chicken pieces on top of the bacon. Place pan on medium-low heat and cover.

  4. 4

    Cook for 15 minutes (the bacon should be melted). Flip the rabbit and bacon. Place whole shallots around the rabbit. Return cover to the pan, slightly ajar.

  5. 5

    Cook 15 more minutes, flip the rabbit and place mushrooms around it. Cover partially and cook for 10 minutes more.

  6. 6

    Add prunes and flip all ingredients. Cover and cook another 5 minutes. Serve with mustard.

A variation of the Duck Legs with Cauliflowers from The Spice Trekkers Cook at Home