stovetop-braised rabbit

various dates


A. rabbit with prunes

2014-09-07 a.o.

This is the rabbit equivalent of Flemish Beef Stew. Rabbit with prunes is also a traditional Flemish recipe. The recipe is simple, the outcome delicious.

And no, it did not take 3 ½ years for that rabbit to cook. That was a different rabbit. :-)


This is what you need for 4 servings:

  • 2 lbs. rabbit, parted
  • 1 lb. dried pitted prunes
  • olive oil
  • optional:
    • 1 small bottle dark beer
Pic1: rabbit with prunes, macaroni


Pic2: brown the meat - 2014-09-07
Pic3: add prunes, simmer
Pic4: all done - 2018-03-16

Serving suggestion:

B. rabbit in red salsa


A very simple recipe, amazingly good.

I used home-made red salsa that I canned last year—tomatoes with onions and spices—but store-bought will do if it will stand up to prolonged cooking.

Rabbit, like most stews, keeps very well overnight and will taste even better the next day.

What I like about rabbit is that the meat remains firm even when cooked for a long time. The muscles will fall right of the bone, but still remain firm and keep their shape. It seems rabbit only goes to threads (like pulled beef or chicken) after canning or in a soup that is has been stirred quite often.


This is what you need for 4 servings:

  • 2 lbs. rabbit, parted
  •  olive oil
  • 2 cups of red salsa
  • 2 tbsp. jalapeño preserves
  • 6 medium potatoes
  • S&P
Pic5: rabbit in red salsa


C. rabbit in orange sauce


Cooking the rabbit in orange juice will give a sweet sauce with a sour overtone. You can marinate the meat in pure orange juice for 24 hrs. before cooking and then use that as cooking liquid. The acidity of the juice will help to tenderize the meat.


Pic6: simmering
Pic7: all done, with potatoes, carrots
Pic8: served


This is what you need for 4 servings: