Rabbit Stew with Prunes and Armagnac

A rich and flavorful rabbit stew braised with prunes, Armagnac brandy, onions, and aromatic herbs. Served with egg noodles or creamy polenta for a comforting and elegant meal.

Prep Time

25 minutes

Total Time

2 hours 55 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£5.04

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1Rabbit(approximately 2-3 lbs, cut into serving pieces)

£8.00

1cupDried Prunes(pitted)

£1.50

0.5cupArmagnac Brandy(or Cognac)

£6.00

2Yellow Onions(large, chopped)

£0.60

4clovesGarlic(minced)

£0.20

2Carrots(large, peeled and chopped)

£0.30

2stalksCelery(chopped)

£0.40

2tablespoonsAll-Purpose Flour(for dredging)

£0.05

2tablespoonsOlive Oil

£0.15

4cupsChicken Broth(or rabbit broth)

£1.20

2tablespoonsTomato Paste

£0.10

2sprigsFresh Thyme

£0.30

1Bay Leaf

£0.10

2tablespoonsFresh Parsley(chopped, for garnish)

£0.25

to tasteSalt

to tasteBlack Pepper

to serveEgg Noodles or Polenta

£1.00

Total Cost

£20.15

£5.04 per serving

The Method

1
Preheat oven to 325°F (160°C).
2
Season the rabbit pieces generously with salt and pepper. Dredge lightly in flour, shaking off excess.
3
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the rabbit pieces in batches, being careful not to overcrowd the pot. Remove the browned rabbit and set aside.
4
Add the chopped onions, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
5
Stir in the tomato paste and cook for 1 minute.
6
Deglaze the pot with Armagnac brandy, scraping up any browned bits from the bottom. Let the brandy reduce slightly, about 1 minute.
7
Return the rabbit to the pot. Add the chicken broth, thyme sprigs, and bay leaf. Bring to a simmer.
8
Add the prunes to the pot.
9
Cover the pot and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the rabbit is very tender.
10
Remove the pot from the oven. Discard the thyme sprigs and bay leaf.
11
Taste and adjust seasoning with salt and pepper as needed.
12
Serve hot over egg noodles or creamy polenta. Garnish with fresh chopped parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

If you don't have Armagnac, you can substitute with Cognac, dry sherry, or even a dry red wine.

For a richer flavor, use rabbit broth instead of chicken broth.

You can add other vegetables to the stew, such as mushrooms or parsnips.

If the sauce is too thin after braising, you can thicken it by removing the rabbit pieces and simmering the sauce on the stovetop until it reaches the desired consistency. You can also whisk in a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

The stew can be made a day ahead and reheated. The flavors will meld and deepen overnight.

To make creamy polenta, follow package instructions. You can add butter, Parmesan cheese, and herbs to the polenta for extra flavor.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Cutting Board

Knife

Measuring Cups and Spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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