rabbit braised in red enchilada sauce

2021-06-15

Flemish recipe, rabbit with prunes & potatoes, with a Mexican twist.
If the sauce isn't too spicy, this is very similar to the original recipe.

This was one of the Covid-quarantine purchased rabbits.

This is what you need for 3-4 servings:

Pic1: rabbit, prunes, potatoes, red enchilada sauce

2021-06-15

Pic2: red enchilada sauce
Pic3: simmering
Pic4: potatoes, prunes

Thaw the rabbit if frozen.
Optional:
- Part the rabbit.
- Brown the pieces in butter / cooking oil.
Add prunes, enchilada sauce, enough water to cover the rabbit about 50%.
Season to taste.
Bring to a boil.
Reduce heat, cover and simmer over low heat until tender, 1-2 hrs. depending on size.
Turn the rabbit a few times to cook evenly both sides.
The meat should pull off the bones easily, but not fall off.
Add sliced potatoes 20-30 minutes before the rabbit will be done.

Pic5: done
Pic6: served
Pic7: prunes & potatoes