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Le Chaudron recipe
Lapin aux pruneaux
Rabbit with prunes
⏱ 75 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1rabbit pieces
200 g (7 oz)pitted prunes
2onions, sliced
300 ml (1¼ cups)red wine
2 tbspflour
150 g (5 oz)smoked lardons
- 1 rabbit pieces
- 200 g (7 oz) pitted prunes
- 2 onions, sliced
- 300 ml (1¼ cups) red wine
- 2 tbsp flour
- 150 g (5 oz) smoked lardons
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the rabbit for 8 minutes.
- Set aside and cook the onions and lardons for 5 minutes.
- Sprinkle with flour, stir 1 minute, then deglaze with the red wine.
- Return the rabbit, add water to cover and bring to a simmer.
- Cover and simmer gently for 40 minutes.
- Add the prunes for the last 20 minutes and serve hot.
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