Braised rabbit with prunes and white wine

Braised rabbit with prunes and white wine

  • serves 4
  • A little effort

This recipe for braised rabbit with prunes and white wine is a really easy one-pot that delivers fantastic big flavours. Serve simply with mash or pasta for an fuss-free family meal.



  • rabbit legs 4
  • oil
  • shallots 8, peeled
  • carrots 8 small, peeled
  • bay leaves 2
  • thyme 1 large sprig
  • ready-to-eat prunes 8
  • white wine 250ml
  • chicken stock 250-400ml
  • mash or pasta to serve


  • Step 1

    Season the rabbit legs well all over. Heat a little oil in a casserole or large, heavy pan with a lid and fry the rabbit legs until they are lightly browned all over. Add the shallots and carrots and fry briefly then add the bay leaves, thyme, prunes and white wine and bubble everything for a minute. Add enough chicken stock to cover the rabbit legs and bring the contents of the pan to a simmer. Cover and cook for 11/2 hours.

  • Step 2

    Take off the lid and turn the heat up a little to reduce the liquid a little. Taste it, when the sauce has a good strong flavour it is ready. Serve with mash or pasta.

Nutritional Information

  • Kcals 301
  • Fat 7.1g
  • Saturates 2.6g
  • Carbs 29.5g
  • Fibre 5.8g
  • Protein 29.5g
  • Salt 0.4g