Prune-Brandy Rabbit Stew with Thyme

Name: Prune-Brandy Rabbit Stew with Thyme
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: European
Ingredients: 2 lbs, cut into 1-inch cubes rabbit; 1 cup, pitted prunes; 1/4 cup brandy; 2 cups chicken stock; 3 sprigs fresh thyme; 1 large, finely diced onion; 2 medium, sliced into 1/4-inch rounds carrot; 2 stalks, diced celery; 2 tbsp all-purpose flour; 2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper

A deeply flavorful stew braised with plump prunes and a splash of brandy, simmered until the rabbit yields to a fork.

Cuisine: European

Category: Slow Cooker

Prep: 25 minutes. Cook: 120 minutes.

Serves 6.

Ingredients

2 lbs, cut into 1-inch cubes rabbit
1 cup, pitted prunes
1/4 cup brandy
2 cups chicken stock
3 sprigs fresh thyme
1 large, finely diced onion
2 medium, sliced into 1/4-inch rounds carrot
2 stalks, diced celery
2 tbsp all-purpose flour
2 tbsp butter
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Pat rabbit cubes dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Melt 2 tbsp butter in a large Dutch oven over medium-high heat. Add rabbit in a single layer, working in batches, and sear for 3-4 minutes per side until golden brown; remove and set aside.
Step 3: Add diced onion, carrot, and celery to the pot, stirring to coat. Cook for 5 minutes until softened, then stir in 2 tbsp all-purpose flour and cook for 1 minute until golden.
Step 4: Pour in 2 cups chicken stock and 1/4 cup brandy, scraping up browned bits from the pot. Return rabbit and any accumulated juices to the pot, add 1 cup pitted prunes and 3 fresh thyme sprigs, then bring to a gentle simmer.
Step 5: Cover and reduce heat to low. Simmer gently for 2 hours, stirring occasionally, until rabbit is fork-tender and sauce has thickened slightly.