Rabbit and prune casserole is a traditional dish that combines the richness of rabbit meat with the characteristic sweetness of dried plums. This stew has its roots in European cuisine, especially in Spain, where rabbit is a highly valued meat in Mediterranean gastronomy. In various Latin American countries, although rabbit is not as common in everyday cooking, similar preparations that fuse sweet and sour flavors are known. For example, in Mexico and some Central American countries, there are recipes that integrate dried fruits with game or poultry meats to create a perfect balance between salty and sweet. In some regions, this casserole is also known as rabbit stew with prunes or sweet and sour rabbit stew.
This dish is appreciated for its complex flavor and tender texture, where the meat absorbs all the aromas of the herbs and spices used in the marinade. It is ideal for celebrations or family gatherings where you want to offer something special and different, with a traditional and artisanal touch.
How to prepare Rabbit and Prune Casserole
Ingredients:
Rabbit, Red Wine, White Vinegar, Peppercorns, Bay Leaves, Thyme, Rosemary, Prunes, Butter, Flour, Salt and Pepper.
Steps:
Marinate the rabbit overnight in a mixture of wine, vinegar, peppercorns, bay leaves, thyme, rosemary, and prunes.
Dry the rabbit pieces and lightly brown them in butter.
Transfer to a casserole dish and mix the flour with the remaining butter in the pan.
Strain the wine mixture and slowly add it to the flour and butter, stirring over low heat until the sauce thickens.
Season to taste.
Pour the sauce over the rabbit and prunes, cover the casserole, and bake for 2 hours at 180 °C (350 °F).
Cheers, Doreen Randal, Wanganui, New Zealand.
